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Carrot Cake

Delicious & Healthy Carrot Cake Bites

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. (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.
  4. 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!