Carrot Cake Bites

Laura Hemmington

Oil-free, zesty, fresh, sweet, and healthy – this is a raw carrot cake recipe you won’t want to miss! These Carrot Cake Bites are so quick and simple to make; just pop the ingredients in a food processor!

One of my favorite things about creating recipes that are both plant-based and whole (not to mention often raw) is figuring out how to make something that tastes just as good – or better – as the original version. And so, back to that essence. After some deliberation, I narrowed down the flavors of carrot cake to be:

carrot (indeed)
lemon
walnut
coconut
cinnamon
juicy dried fruit
sweet and sharp.

And these are exactly the flavors rolled up into these delicious little bites! As you eat one straight from the freezer, close your eyes: I guarantee that you could be mistaken for thinking you are eating carrot cake ice cream. Mmm.

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Prep Time: 6 minutes (approximately)
Serves: 4

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Ingredients

Heaping 1/2 cup walnuts
1 small carrot, grated
7 dates, pitted
Zest of 1 lemon (unwaxed)
Pinch ground cinnamon
Pinch ground nutmeg
1 tsp maple syrup
2 Tbsp dried fruit (goji berries, cranberries, or raisins)
1/4 cup desiccated coconut

carrot (indeed)
lemon
walnut
coconut
cinnamon
juicy dried fruit
sweet and sharp.

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Prep Time: 6 minutes (approximately)
Serves: 4

Method

Begin by blitzing the walnuts in a food processor until they form a powder (how chunky you want this to be is up to you).
Add the rest of the ingredients, except the coconut, to the food processor and pulse on a slow speed until they all come together. Increase the speed to form a smoother paste.
Taking a teaspoon of the carrot cake mixture at time, roll into balls using your hands and coat in the coconut.
Place in the freezer until needed.