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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Watch Rorie create these super-easy carrot muffins for her Mishloach Manot here!
1/2 teaspoon pumpkin spice or allspice (optional)
16 ounces cashew or almond butter
1/2 cup Manischewitz Apple Butter
2 (6-ounce) jars carrot baby food
1 and 1/2 teaspoons Gefen Baking Soda
1 large carrot, grated
1/2 teaspoon cinnamon
4 eggs, separated
3–6 tablespoons Gefen Honey (adjust honey to achieve desired sweetness)
2 teaspoons vanilla extract
3/4 cup Rorie’s grain free flour or 1 cup almond flour
Add egg whites to food processor fitted with the ‘S’ blade, and let run until egg whites become stiff and fluffy.
Add apple butter, baby food, and egg yolks. Beat again until combined.
Add almond butter, vanilla, and honey (if desired). Then add grain-free flour, pumpkin spice, cinnamon, and baking soda. Cover and mix again until incorporated.
Add shredded carrots and mix carefully by hand with a spatula.
Pour into lined muffin tins and bake at 350 degrees for 22-23 minutes.
Sponsored by Heaven and Earth This recipe was updated and revised in March 2022.
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Apple butter Can I use apple sauce instead?
calories how many calories are these muffins?
skip shredded carrots? Will it come out good without the shredded carrots? Any idea if I dont have a parve shredder / food processor?
I make her regular muffins- that are the same without the carrots added, and totally fine, so I dont think it needs carrots for the texture… im thinking the shredded carrots add a dimension to the feel of it, and make it ‘more carroty’ If I try it, Ill report back and tell you how it came out.
I think being that there is no flour here, the shredded carrots add base to it to help plump it up.
Apple butter How is it called in hebrew and where can I buy it in israel?
Extremely disappointing.
Amazingly delicious despite being gluten free and healthy!! Delish!