Raw Carrot Cake &quotMuffins&quot

Ingredients

• 4 cups grated carrots
• 2 cups chopped pitted Medjool dates
• 2 cups walnuts
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 2 teaspoons honey
• 1 1/2 cups raisins

Directions

1. Set paper towels over a baking sheet, then scatter the grated carrots over them in an even layer. Lay more paper towels over the carrots and nestle a second baking sheet on top. Weight it down with something heavy, such as books or a skillet, and leave it until the carrots have given up most of their liquid, about 20 minutes.
2. While the carrots are draining, put the dates and walnuts into a food processor bowl. Pulse, stopping to scrape down the sides when needed, until the mixture becomes a cohesive, sticky paste, about 1 minute 10 seconds. Add the cinnamon, ginger, nutmeg, and salt, and pulse just to work them in.
3. Lift the carrots off the baking sheet and wring out any remaining moisture. Add the carrots to the food processor, then add the honey and pulse until everything is evenly blended, about 7 pulses. Add the raisins and pulse again until the raisins are mostly worked in and the mixture looks like a nubby paste, about 7 pulses.
4. Spoon the mixture from the food processor and portion it into 12 muffin tins. Refrigerate until chilled, at least 1 hour. Pop them out of the tins and serve.