December 21, 2009

Raw Carrot Cake in 10 Minutes

Tonight I’m back with another easy, last-minute dessert idea that’s also highly portable. If for some reason you’re a freak of nature and found last night’s quick dessert ideas too chocolatey for your taste, these Raw Carrot Cake Bites might be more your style.

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And lucky for you, these little nuggets of happiness couldn’t be easier to throw together at the last minute.

Raw Carrot Cake Bites

Ingredients:

  • 1 cup carrot pulp from your juicer OR 1 cup shredded fresh carrots would also work fine, I’m sure
  • 2/3 cup raw walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup raisins
  • 2/3 cup medjool dates, pitted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Direction (singular): Combine all ingredients in your food processor and pulse/blend until everything is evenly incorporated into a workable dough. I recommend not processing the mixture entirely smooth—a little texture from the nuts and dried fruit is nice.

Makes approximately 20-25 bites

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What you do with the dough from here is up to you, but rolling it into balls by the tablespoonful is the quickest way to achieve convenient finger food. I’m itching to press it into a pie crust for a fully sliceable pie someday, though—I already have ideas for a raw icing to go with this dough recipe! 

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For now, however, my main challenge is keeping my hands off until Christmas!

11 comments:

GF Gidget said...

*drooling*

Averie (LoveVeggiesAndYoga) said...

SO good looking!!!!!!!!!!!!!
I adore Carrot Cake. Adore. And although I have been wanting to make CCKaties 24 Carrot Recipe which HEAB also did. And then HEAB also did a full on carrot cake recently, I totally LOVE this recipe of yours! I think b/c I dont love coconut flakes as much as others may, that I would sub in some soaked cashews and/or almond flour maybe. Anyway, girl, when I get home. I am So.Making.This.Asap!


BTW forgot to congratulate you on your award from Gena last nite. Rock on girlfriend!

And again, thanks for the guest post and any related extra-timesucking duties that spun off from it as discussed :)
muah!!!
xoxo

p.s. if you're not opposed to soy, you can use a little tofu, some powdered sugar OR just use soaked cashews and agave and blend the heck out of it for "cream cheese" frosting for your carrot cake. You prob know that already, sorry :)

Mama Pea said...

These would also be great to give away, especially if you rolled them in coconut or chopped nuts before bagging them. I just might be doing this myself...

Shannon said...

oooh!!!!! i was thinking last night (after making some raw balls), that i needed to come up with a carrot cake version :) i'll be making these as soon as i get more dates! have a wonderful christmas diana :)

Fayinagirl (means Free One) said...

Yum! I need to run out and buy some dates and raisins. LOVE carrot cake and this look like they'll take care of my carrot cake cravings. =)

melissa (fitnessnyc) said...

amazing! thanks for sharing

katherine said...

MUST. MAKE. NOW.

Missy said...

Those look great! I am always looking for more things to do with juice pulp because right now I just toss it! I know, bad!

moretolifethanlettuce said...

The minute that I get a food processor (which I'm hoping will be in january, post xmas spending mayhem) i will be whipping up a batch of this recipe! It looks so good!!

Erica said...

oh my gosh! So good! Love the idea.

Misto= 1/2 coffee, 1/2 steamed milk vs. latte= espresso shots with steamed milk :)

FoodFitnessFreshair said...

MMm, these sound delicious, and a great way to use up some carrot pulp. Your peppermint cups (last post) look amazing as well! I actually just made some chocolate covered crystallized ginger...it freezes well too.