Not being in the habit of making flour-based cakes, I got to thinking: what is the essence of carrot cake if you take away the ‘cake’? What does carrot cake actually taste like? Yes, yes, I know – it tastes of carrots … but there is so much more to this orange and white sweet treat. It’s such a tea-time favorite, that there is even a carrot cake day here where I live. 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.
Carrot Cake Bites [Vegan, Raw, Gluten-Free]
- 3 ounces walnuts
- 1 small carrot, grated
- 7 dates, pitted
- Zest of 1 lemon (unwaxed)
- Pinch ground cinnamon
- Pinch ground nutmeg
- 1 tsp maple syrup
- 1/2 ounce dried fruit (goji berries, sour cherries or sultanas)
- 1 ounce desiccated coconut
- 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.
Because this recipe calls for a whole carrot, the water content is higher. Store in the freezer for optimal texture.