MCT Carrot Cake Walnut Butter

A fall-inspired nut butter, filled with the best in “Carrot Cake” ingredients.

Great appetizer spread on crackers or served with bread.


  • 2.5 cups raw, unsalted walnuts
  • 1 tablespoon MCT Oil
  • 2 tablespoons organic, raw honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon Himalayan Salt or Kosher Salt


  1. Place walnuts and coconut oil in a food processor. Blend until creamy.
  2. Add the rest of the ingredients, except the salt, and blend until completely mixed together.
  3. Finally, toss in the Himalayan Salt (or Kosher), and blend about 10 seconds until blended.
  4. Remove finished product, and place in a glass jar.

This MCT Carrot Cake Walnut Butter is fall’s perfect pairing.