Ingredients

The following ingredients have 4 Servings
  • 1 cup carrots (shredded in a food processor)
  • 1 cup dates (pitted)
  • 1/2 cup unsweetened coconut flakes
  • 1 cup walnuts
  • 1/4 cup coconut oil (melted)
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup cashews (soaked in water 20 minutes)
  • 1/8 cup unsweetened coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil (melted)
  • 1 tsp almond extract
  • 2 tbsp walnuts (for topping)

Instruction

  • To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
  • Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
  • Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
  • Place the base mixture in the loaf pan and place in the freezer while you make the icing.
  • To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
  • Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.
  • Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
  • Remove and slice into 16 mini carrot cake bites.
  • Keep carrot cake bites in a container in the freezer.