Raw Carrot Cake Bites
Raw Carrot Cake Bites
Life Just Became Sweeter
Thank you everyone for your messages and suggestions on my Instagram yesterday!
I have always felt bad when juicing and throwing away all the leftover pulp. This time you gave me many ideas what to use it for and as the sweet recipe voters won I created something accordingly.
I am a sweet- tooth and carrot cake is my all time favourite. This time though I approached it a little differently 
Making a small bite size cakes sounded so cute and satisfying not to even mention easier. I think these cake balls will win everyone´s heart who likes to eat sweet but healthy. I used dates and raisins to add the natural sweet touch and cashews to make the fancy topping. And of course the main ingredient is the leftover carrot juice pulp but if you don´t have a juicer at home you can definitely use grated carrots instead. They are more moist than the squeezed pulp, but I recon the batter should still keep its form and there is nothing wrong with even more juicier taste
But if you are concerned, you can use a paper towel to absorb the extra water.
Carrot Cake counts as a Vegetable, doesn´ it ...
Perfect Treat:
- Fast to make
- Only few ingredients
- Healthy whole foods
- Vegan
- Sweetened with dates and raisins
- Fancy and Satisfying
Are you a carrot cake fan too? Let me know in the comments 
Raw Carrot Cake Bites
Servings: 20 bites
Equipment
- food processor
Ingredients
Carrot Cake Bites
- 200 g carrot pulp or grated
- 100 g dates dry, soaked in hot water 10 min
- 150 g nuts of preference almond, hazelnut, pecan, walnut
- 30 g coconut flakes
- 100 g raisins
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/8 tsp nutmeg
- 1/8tsp tsp pink H. salt
Frosting
- 100 g cashews soaked 6h
- 30 g coconut cream 24% fat
- 20 g maple syrup
- 1 Tbsp lemon juice
- 30 g coconut oil melted
Instructions
- the night before measure the cashews, place into a bowl and cover with filtered water. Let the soak overnight or at least 6h.
- First make the frosting. You can do it ahead of time and leave into the fridge to harden. It will make piping easier as the cream is less runny.
Frosting
- Start with melting the coconut oil using water bath method
- drain and rinse the soaked nuts and place them into a blender or food processor with all the frosting ingredients besides coconut oil
- blend until super smooth without any bits and lumps
- now, slowly pour in the coconut oil and mix until well incorporated
- pour into a container and place into the fridge for at least 3 hours. this will help the cream to solidify, ensuring easier piping later on.
Carrot Cake Bites
- Firstly, soak the dates in hot water for 10 minutes to allow them to soften. Skip that part if you have fresh dates.
- In a food processor pulse soaked dates and raisins into a sticky paste and set aside
- Now blend the nut mixture until quite fine but not into flour. Having a little crunch is perfect
- In a big bowl mix all the ingredients together until you end up with a big dough ball. Using your hands is the best.
- Form the dough into bitesize balls
- Now, take the filling out of the fridge and pour into a piping bag with your favourite tip in front. Decorate all the cake balls.
- Enjoy straight away or keep in the fridge for a few days.
Notes
- Makes about 20 bitesize balls
- For cake balls I used Kitchenaid little processor and for the frosting Blendtec Twister jar is the best!
- you can use any nuts you like. I find mixing different types bring out nice flavours. My favourites would be walnuts in any carrot cake recipe.
- I recommend starting making the frosting, letting it set in the fridge for a couple of hours and then making the carrot cake bites and decorating them straight away.
- You can make this recipe even easier by replacing the topping to your favourite cream cheese or whipped cream or even chocolate, why not!
Hope you´ll enjoy my new creation!
Don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats 
Keep Calm & Carrot On ;)
xoxo, LT
xoxo, LT
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