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]

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Serves

12

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Ingredients

  • 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
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Preparation

  1. 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).
  2. 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.
  3. Taking a teaspoon of the carrot cake mixture at time, roll into balls using your hands and coat in the coconut.
  4. Place in the freezer until needed.

Notes

Because this recipe calls for a whole carrot, the water content is higher. Store in the freezer for optimal texture.

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