Carrot Cake Squares or Muffins
These nutty, subtly-sweet, brownie–textured squares are a deviation from my Figgy Bar recipe. I keep single-serving apple juice bottles on hand just to make them both. Grated, organic carrots are the juiciest. Pre-shredded carrots in a bag from the store will be too dry. The currents can be replaced with regular or golden raisins. Get all the ingredients together before you start and the process will go a lot smoother.
2 cups rolled oats
½ cup walnuts or pecans
½ cup dried unsweetened coconut
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
1 ½ teaspoons baking powder
1/8 teaspoon salt
1/3 cup coconut oil
½ cup agave nectar
½ ripe banana
6 oz. single-serving apple juice box or pouch
1 teaspoon vanilla
1 cup finely grated carrot
1/3 cup currants or raisins
Coarsely grind the oats in a food processor and put them in a large mixing bowl.
Next, grind the nuts slightly and add to the oats.
Puree the banana with the apple juice.
Grate the carrots in the food processor last.
Add all the ingredients except carrots and raisins to the oats and nuts and blend thoroughly. Add a little water if needed to get the batter moist like muffin batter.
Fold in carrots and raisins.
Spread the batter into an 8x8 baking pan or pyrex , or scoop into muffin tins.
Bake at 365 degrees for 30-40 minutes.