Carrot cake bites. I created these carrot cake bites not only for spring, but as something quick and easy you can whip up for celebrations like Easter, birthday parties, baby showers, and more! These carrot cake bites are chewy, cinnamony, cake-bally, and just the right amount of sweet. They are flecked with coconut and oats and made creamy with almond butter.
You can have Carrot cake bites using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Carrot cake bites
- You need 3/4 cup of chopped carrots.
- It’s 3/4 cup of raw walnuts.
- It’s 3/4 cup of dried jujube (red dates) sheets.
- It’s 1/2 cup of hazelnuts.
- You need 4 tbs of flaxseeds.
- Prepare 1 tbs of grated ginger.
- You need 1/2 tsp of cardamom.
- Prepare 1 of lemon zest.
These raw carrot cake bites with cashew cream cheese frosting are vegan, gluten-free, and refined sugar-free for a wholesome and delicious dessert everyone can enjoy. Recipe: Carrot Cake Power Bites. by Coco Morante. Instead, scoop up a bit of dough in one spoon and then use another spoon to nudge it into a rough ball shape (check out the photo below). How to make Carrot-Cake like Carrot Cake Bites.
Carrot cake bites step by step
Process the carrot, walnut, jujube and hazelnuts in a food processor..
Add the cardamom, 2 tbs flaxseeds and pulse until a smooth batter forms..
Scoop out the batter, stir in the ginger and lemon zest and mix well. Mould into small round balls (I made about 13) and roll on the reserved flaxseed for coating. Refrigerate for an hour or more. Bon appétit!.
Roasting makes them sweeter and adds a baked like flavor to the bites. If in a hurry, you can directly use raw carrots. Full of fiber, protein and naturally sweetened, these vegan bites are my favorite way to start the day! It's everything you love about carrot cake with none of the negative. Enjoy these Carrot Cake Bites immediately or keep them chilled in the refrigerator for up to three days.
