Who doesn’t love carrot cake?! But let’s be honest… The average carrot cake recipe is loaded with sugar. In fact, most carrot cake recipes contain more sugar than nearly any other type of cake, including my personal favorites–red velvet and tres leches!
One day, I will manage to construct a carrot cake that tastes delicious, has great texture and isn’t loaded with sugar (and maybe uses whipped coconut cream for the frosting instead of cream cheese and sugar!). When that day comes, I will be sure to take lots of photos of the creation (i.e., notable accomplishment), and share the recipe. But until that day comes, these little bites will do a nice job of reminding you of carrot cake, and hopefully satisfy any cravings. They taste remarkably like carrot cake and what’s more, these little bites contain only good stuff that fuels your body.
My kids love these bites, and they make a perfect afternoon snack for hungry tummies.
This recipe is slightly modified from from the wonderful One Sweet Mess. I tweaked a few measurements to my liking, and omitted the pineapple since the food sensitivity test I took last year informed me I don’t tolerate pineapple well.
2/3 cup grated carrot
1/3 cup oats
1/3 cup coconut flakes
2 tbsp ground flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch sea salt
1 tsp raw honey
4 Medjool dates, pitted
1/2 cup pecans, finely chopped
1 tsp vanilla extract
3/4 cup fine coconut flakes
Note: I didn’t make the bites photographed here using raisins, but they work well, too, and can be substituted for the dates (1/2 cup).
In a food processor, pulse together the carrot, oats, flaxseed and spices. Add in the remaining ingredients (except for the 3/4 cup coconut flakes) and pulse until thoroughly combined.
Using your fingers or a teaspoon, scoop out enough of the mixture to roll into an approximately 1-inch diameter ball. Roll the ball in the coconut flakes until coated. Finish the remaining mixture using the same process. Store the balls in an airtight container in the refrigerator.
Serve cold. (I’m adding this comment post-publishing… These need to be served cold–straight from the frig. They are not nearly as good if they’re at room temperature, or worse–warm.) Keeps for 3-4 days in the frig.