Name: Delicious & Healthy Carrot Cake Bites
Prep time: 10 min
Cook time: 20 min
Yield: 5
Cuisine: American
Ingredients: 1 1/2 cup carrot pulp ((save the juice and drink it!)); 3/4 cup mulberries ((dried)); 3 calimyrna figs ((dried)); 8 dates ((medjool, pitted)); 1/4 ginger ((or to taste)); 1/8 tsp cinnamon; 1/8 vanilla bean ((fresh, or extract)); 1 cup cashews ((soaked overnight)); 1 1/2 bananas ((chopped, frozen)); 3/4 cup coconut water ((fresh, or sub almond milk))); 6 dates ((medjool, pitted)); 2 Tbsp lemon juice ((fresh)); 1/4 tsp cinnamon; 1/4 vanilla bean ((fresh, or extract))

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Aren’t these adorable? You certainly don’t have to make this delicious carrot cake as bite-sized hearts, but it’s just so cute that you might as well! This delicious carrot cake recipe has some surprises in it. Like dried mulberries in the cake layer, and coconut water in the frosting. Enjoy it either as one big cake or as scrumptuous little bites!

Ingredients

Carrot Cake Layer

1 1/2 cup carrot pulp (save the juice and drink it!)
3/4 cup mulberries (dried)
3 calimyrna figs (dried)
8 dates (medjool, pitted)
1/4 ginger (or to taste)
1/8 tsp cinnamon
1/8 vanilla bean (fresh, or extract)

Frosting

1 cup cashews (soaked overnight)
1 1/2 bananas (chopped, frozen)
3/4 cup coconut water (fresh, or sub almond milk))
6 dates (medjool, pitted)
2 Tbsp lemon juice (fresh)
1/4 tsp cinnamon
1/4 vanilla bean (fresh, or extract)

Servings:

Units:

Directions

Prep

10 min

Total

20 min

Add all of the cake ingredients to a food proc, and processor until a cake-like consistency is reached. It will be sticky, but that is what you want. Place it into a bowl and set into the fridge.
Add all of the frosting ingredients to the high speed blender and process until smooth and creamy. Start with ¾ cup of coconut water and add as needed for it to become smooth.
(See Note)* Press the first layer into the dish/tray you are using for your cake, press it in, then pour your first layer of frosting over it. Continue until you have filled your pan/dish, then add your toppings of choice. Place into the freezer to set before serving, about 1-2 hours.
To serve, remove from the freezer and allow it to sit for 5-10 mins for a softer cake-like consistency, or enjoy it as is! Enjoy!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: Recipe adapted from Fully Raw Kristina.
In between each layer, I placed the cake into the freezer for 15-20 mins to harden a bit, and placed the extra ingredients into the fridge. You can add the layers one after another when soft, just know that it won’t be as cleanly separated.

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