Carrot Cake Bites
Carrot Cake Bites
Imagine a healthy and delicious carrot cake, just in time to indulge for Easter! If you love carrot cake, these carrot cake bites are going to amaze you. They are naturally sweetened with dates and raisins and packed with healthy ingredients and warm spices that leave you wanting more! Make them this spring or serve them for a treat at your Easter brunch. I have started to roll some egg shaped bites for the kids to enjoy.
- 2 cups packed shredded carrots
- 1 cup packed dates pitted
- 1 Tablespoon water
- 1/2 cup chopped pecans
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cup old-fashioned oats
- 1/3 cup raisins
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- *Optional: Pinch of salt
- Add all the ingredients to the bowl of a food processor fitted with a blade attachment. Process until all the ingredients are well incorporated and take on a dough-like consistency. (When the ‘dough’ starts to form into a ball in the food processor, the mixture is done)
- You will need to scrap down the sides with a spatula a few times to get all the mixture to process and come together.
- Transfer the mixture to a bowl, cover, and refrigerate for 20 minutes. (This step is optional, but makes molding the balls easier and less sticky when the ‘dough’ mixture is slightly chilled)
- Roll tablespoon-sized amount of the mixture into balls.
- Tip: I use a small 1” cookie dough scoop to form consistent ball sizes, pressing it against the side of the bowl to pack and then drop it into my hands to finish rolling each ball by hand. Make aproximately 34 1 inch round ball bites.
- Refrigerate the bites for at least 30 minutes to firm up. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.