These are the carrot cake version of brownie bites, with a similar cakey and slightly chewy texture. I don’t honestly know where the inspiration came from (maybe I was tired of working on nut-free, egg-free recipes for the book). But, these cake bites have the benefit of being portable, containing vegetables and of being sweetened with dates. They are about the size of 2-bite brownie bites, but you could make them smaller if you want. Picnic with the kids, anyone?
If you like chopped nuts or raisins in your carrot cake, I think that would be a great addition to these. Probably about 1/2 a cup folded in to the dough at the end would be about right.
Yield: 2 dozen
1 cup grated carrot
3/4 cup chopped walnuts
1/2 cup chopped dates (5-7 Medjool dates)
1 1/2 cup blanched almond flour
2 Tbsp coconut flour
1/4 cup unsalted butter or palm shortening
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cinnamon
- Preheat oven to 350F.
- Pulse dates and walnuts in a food processor to form a paste.
- Add the rest of the ingredients and pulse to combine or mix by hand.
- Roll dough into 1″ balls and place on your cookie sheet. Use your hand (or a spatula or the bottom of a glass) to flatten to 1/2″ thick.
- Bake for 14 minutes. Enjoy!