Carrot Cake Bites

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.

Prep Time: 10-15 minutes

Cook Time: 14 minutes

Yield: 2 dozen

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!