The perfect treat year round but especially during Easter weekend! I love carrot cake but always feel HORRIBLE after eating it, the oil, the cream cheese frosting the sickening amount of sugar all tastes great at the time . . . but after YUK. So here is an alternative that tastes AMAZING and will also keep you feeling amazing!
1cupshredded carrotsI buy pre-shredded carrots so they are less watery or I juice 1/2 cup and use the pulp so they aren't watery.
1tspcinnamon
1/4tspsalt
1/8 tspnutmegoptional
1/4cupraisinsoptional
Frosting
1/2cupcashewssoaked in water for an hour or more or pour boiling water over and let sit 5 mins
2tbspcoconut oil
1tbsphoney
1tspvanilla
1tsplemon juice
Instructions
Frosting
Soak Cashews in water for an hour or pour boiling water over them and let them sit for 5 minutes. Drain and rinse
Add all ingredients to a high speed blender and blend until a frosting like consistency is formed.
Place in the refrigerator to thicken up before you frost the carrot cake bites.
Carrot Cake Bites
In food processor pulse dates until they are broken up. Add in pecans, 1/2 Cup of the walnuts, 1/2 Cup of the shredded carrots. Pulse until all are broken down into large crumbles.
Place mixture in bowl and add in coconut, salt, cinnamon and nutmeg along with remaining 1/2 cup chopped walnuts, 1/2 cup shredded carrots stir until combined. (Add raisins if you have them)
Line a mini muffin tin with liners (I like the rubber ones) or paper works too. Fill them with the cake mixture and press down. Place in refrigerator to form for an hour.
Frost them right before serving and top with a walnut and extra shredded coconut or sea salt flakes. ENJOY!