September 3, 2010


This recipe makes a great breakfast and is one of my favorite healthy in between meal snacks.

  • 2/3 cup of vegetable oil
  • 3/4 cup of honey or agave nectar
  • 2 eggs
  • 1-1 /2 cups of carrot pulp
  • 1/2 cup all natural applesauce (no sugar added)
  • 1-1 /2 cups of whole wheat flour
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of sea salt (optional)
  • 1/3 cup golden raisins
  • 1/3 cup chopped walnuts
  • 1/3 cup shredded coconut

Preheat oven to 350 degrees.

Mix the oil and honey or agave together as well as you can, then add the eggs and mix again. Mix the carrot pulp and applesauce together and add to the remaining wet ingredients.  Add the dry ingredients and mix well.  Stir in the raisins, nuts and coconut.

Using a large cookies scoop, drop batter into greased baking cups or paper lined baking cups.  Bake for 30 minutes.

Click here for a printable version of this recipe from Culinary Collage.


Tiph said...

I just wanted to say thank you for this recipe! I just made them -- eith a few minor changes to accommodate my family's gluten allergies as well as supplies we had in the house -- and my 3yo daughter is devouring them!! So yummy!

I used a gluten free all purpose flour... did half honey, half maple syrup... used coconut oil.... did not add shredded coconut... and increased the amount of raisins, just slightly. I made them as mini muffins, so they only baked for 10 minutes.... and I ended up with a whopping 42 mini- muffins!! They're awesome! Thanx again!!

Anonymous said...

Where do you get carrot pulp?

Culinary Collage said...

Hello's the left over pulp when you juice carrots....I should have clarified that better.

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