Carrot Cake Bites

April 27, 2013 in Categories: , , by

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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

Carrot Cake Bites (Grain-Free, Dairy-Free, Refined Sugar-Free) | The Paleo Mom

Ingredients:
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 egg
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
pinch cloves

  1. Preheat oven to 350F.
  2. Pulse dates and walnuts in a food processor to form a paste.
  3. Add the rest of the ingredients and pulse to combine or mix by hand.
  4. 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.
  5. Bake for 14 minutes.  Enjoy!

 

Comments

Great thought on the cake I was thinking about cupcakes!
They turned out great as cookies, I had to sub some raisins for dates and it worked well. I think some additional whole raisins would be a yummy addition too!

Just made these and they turned out great! They were very moist and chewy on the inside which is exactly how I like my cookies. They made exactly 2 dozen…I love when recipes end up making as many as they say they will! I didn’t have any cloves, so I left that out; I was also missing allspice, so I threw in some pumpkin pie spice instead. My 5-year old son…the picky eater in the house…gave them rave reviews with a heartfelt “Mmmmmmm”. Thanks for the great recipes! Next up on my list to try this weekend…the ‘Spinach Brownies Revisited”

These turned out awesome! Although, I needed to bake them for a little longer probably because of the added raisins. Delish!!!! :)

Question, could you use ghee instead of shortening or butter, and I have unblanched almost that I grind up from making almond milk, would that work? Or do I definitely need blanched. THANKS!!

OMG this recipe is so good, I just finished baking my carrot bite cakes. I have to confess I replaced the almond flower for GF all purpose baking flour and used unrefined coconut oil instead. My house smell so good right now and I will not feel guilty eating my carrot bites. Thank you.

I made these the other night but I am thinking I messed up somewhere because they were hardly sweet at all and for some reason the carrot taste really came through (which is strange because I have made carrot cake, muffins, and other cookies without that issue). I did use coconut oil instead of the butter and I also used pumpkin pie spice (next time I will use more spices though).
To fix my sweetness issue I just pureed some dates and spread a little on the top of the cookies. They were delish! Can’t wait to make them again and see what exactly I did wrong. :-)

OK so pleased you are working on Nut Free and Egg free recipes as my daughters school has banned both due to students with allergies. We are grain and sugar free! I have found one recipe that is sugar, nut, egg, dairy, grain free for a banana cake. Any more would be so very welcome!!

Here are a few recipes you may enjoy: http://www.thepaleomom.com/2012/06/recipe-raisin-seed-cookies-nut-free-and.html , http://www.thepaleomom.com/2012/11/decadent-double-chocolate-cookies-nut-free-coconut-free-egg-free.html . All of Sarah’s AIP (auto immune protocol) recipes are egg, nut, dairy and grain free. You can view AIP “treat” recipes here: http://www.thepaleomom.com/category/recipes/aip-friendly/treats — Tamar, Sarah’s assistant

Sarah has not subbed coconut flour in this recipe, so I don’t know what type of results you would get. I do know that coconut flour and almond flour cannot be subbed 1:1 because they have different properties. You can read more about various Paleo flours here: http://www.thepaleomom.com/2012/11/the-science-and-art-of-paleofying-part-1-paleo-flours.html You can view all of Sarah’s nut free baked good recipes here: http://www.thepaleomom.com/category/recipes/paleo-baked-goods/nut-free-baking — Tamar, Sarah’s assistant

Hi Tamar and thanks much! I was afraid that might be the case. I will definitely check out these links and see if I can find a substitute that works for me. Have a super day!!

Dairy is a gray area food you can choose to include or exclude depending on how well you tolerate it. Coconut oil, lard, or any other cooking fat can be subbed. – Christina, Sarah’s assistant

Yum! just munching one straight out of the oven right now. I really can’t afford to bake with blanched almond flour – I’m trying to do paleo on a very tight budget, so I subbed 1 cup of ground flax seed (very cheap here in NZ) and 1/3 cup of almond & cashew butter because that’s all I had, and I’m very pleased with the result :-)

I made these today for my husbands birthday. I topped each cookie with a sweet cream topping recipe that is cashew and coconut cream concentrate based. Then my daughter decorated each cookie with three raisins! Good counting activity!

Love these! They are a perfect snack for my 15 mo. old and my teenage daughter! I only had salted butter on hand so I added just a 1/4 t of salt and they were great. I love recipes like this…I always have these ingredients on hand, and the organic dates I found, surprisingly, have a long shelf life so I will have plenty around for awhile! Thank you!

These sound nutritious & delicious but wondering how perishable. I have been searching for nutrient dense (paleo good, AIP great) recipes that are likely to survive 2 weeks of possibly extreme heat & cold. I want to send to a deployed person who only has access to very poor food choices, and a priority package takes 2 weeks to arrive. Any recipes would be greatly appreciated!

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