Carrot Muffins with Vanilla Frosting

This is a great way of recycling the carrot pulp after making carrot juice! Simple muffins go perfectly with rich, creamy frosting! What a luxury!

p25-carrot and choco Muffin




Vanilla frosting



  • 1. Mix all ingredients in a bowl by hand and press into the muffin molds. As it does not rise, top up the mixture to make it look like a “muffin” shape.
  • 2. Remove from the mold and place onto the mesh screen and dehydrate at 105-115° F/ 41-46° C for about 8 hours until dry outside but soft inside.
  • 3. Garnish with vanilla frosting on top or on the side.

FYI: Mini silicon muffin molds are very useful. They are easy to remove straight after you fill the dough in order to dehydrate so that they will have a perfect outcome, crunchy outside and soft inside. Variation: Carrot Cake If you want to make carrot cake, fill the dough into the cake pan, pour the frosting on top, and refrigerate until set! Much easier indeed, not even a dehydrator is needed‼