Carrot Cake Bites

A friend asked me if I had a recipe with shredded carrots since she wanted to do an activity around it for the kids at school. I honestly couldn’t remember, but suggested a carrot cake ball type of recipe sounded like fun.

She loved the idea, so I went home and looked in my recipes (very briefly), but concluded it was easier to just try and recipe test again.

It was a great activity for me and the girls, and came out delicious! I also love this recipe because not only is it easy, NO BAKE, and fast, it’s also NUT FREE. So the girls can take them to school! And my teacher friend doesn’t have to worry about nut allergies with her students!

I originally rolled them in coconut shreds but felt it made them taste to coconuty so I tried the cream cheese frosting. It was a winner! A little bite of carrot cake is exactly what it tastes like! SO GOOD! But if you don’t have either or are in a rush, they taste great plain too!

Ingredients

1-2 big carrots, finely shredded (about ¾ cup)
1 cup packed pitted Medjool dates (about 10-12)
¾ cups raw pumpkin seeds
¾ cup raw sunflower seeds
2 tsp vanilla extract
¼ tsp pink Himalayan salt
¾ tsp ground cinnamon
½ tsp ground ginger
1 pinch ground nutmeg
6 Tbsp coconut flour

Directions

Shred carrots in a Cuisinart or box grater and set aside
Add pitted dates to Cuisinart and blend until it forms a sticky ball.
Set aside the dates and add the pumpkin and sunflower seeds, vanilla, salt and spices to the Cuisinart.
Blend/pulse until it forms a meal, mostly small crumbs
Add back in the dates and carrots and pulse until it forms a loose dough
Add the coconut flour, 2 tbsp at a time, until the dough holds together
Form into balls with a mini ice cream scoop or a teaspoon
Top with cream cheese frosting, if desired
Enjoy!

Cream Cheese Frosting (optional)

Vegan cream cheese (about 1-2 tablespoons)
(A brand like Tofutti for Nut Free, or my favorite: Kite Hill plain cream cheese, if OK with almonds)
2 drops liquid stevia

Directions