Step 1

*Soak the carrots for minimum 4 hours or overnight.

Step 2

Watch the one minute recipe video to see all instruction steps.

Step 3

Preheat the oven to 180.C (536.F).

Step 4

In a high-speed blender or food processor, add all the "In the blender" ingredients. Blend until smooth.

Step 5

In a mixing bowl, add all the "In mixing bowl" ingredients. Mix with a whisk.

Step 6

Pour the blender mixture in the mixing bowl, and mix well with the whisk.

Step 7

Use a tablespoon to divide the muffin dough into the 6 cups of a muffin tin***.

Step 8

Bake for 23 to 25 minutes, until the muffins are slightly brown on the edges.

Step 9

While the muffins are baking, make the 4 Ingredients Cashew Frosting (sugar-free).

Step 10

Let the muffins cool down for at least 5 minutes, then dip the upper part of each Carrot Cake Muffin in the cashew frosting.

Step 11

Serve warm preferably, or store in the fridge in an airtight container for up to 4 days. Enjoy!