2 cups grated carrots
2 cups almond meal
3 free-range eggs
1/2 cup oil (I used sunflower but you can use coconut or whatever)
1 cup raw coconut sugar (or 1/2 cup honey/maple syrup if you prefer)
zest of one orange
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
1 cup crushed raw walnuts
1/2 cup organic raisins
toppings of choice (I used silvered almonds and coconut chips)
Preheat the oven to 160C.
Combine all ingredients (except walnuts and raisins) in a food processor and whizz until well combined.
Pour mixture into a large mixing bowl. Add walnuts and raisins then mix well with a spoon.
Pour batter into a greased muffin tray. Bake for 30 min or until the fork comes out clean.
Let cupcakes cool completely before removing from tray – very difficult, I know. But, patience is key if wanting muffins to stay in tact.