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Recipe by:Jasmine Briones
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Delicious & Healthy Carrot Cake Bites
Prep:10minTotal:20minServes:5
Ingredients
Carrot Cake Layer
- 1 1/2cupcarrot pulp(save the juice and drink it!)
- 3/4cupmulberries(dried)
- 3calimyrna figs(dried)
- 8dates(medjool, pitted)
- 1/4ginger(or to taste)
- 1/8tspcinnamon
- 1/8vanilla bean(fresh, or extract)
Frosting
- 1cupcashews(soaked overnight)
- 1 1/2bananas(chopped, frozen)
- 3/4cupcoconut water(fresh, or sub almond milk))
- 6dates(medjool, pitted)
- 2Tbsplemon juice(fresh)
- 1/4tspcinnamon
- 1/4vanilla bean(fresh, or extract)
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- 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!
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Ingredients
Carrot Cake Layer
Frosting
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Directions
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Notes
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.
