Spiced Carrot Cake Bites

5 from 1 vote

This gluten-free cake is amazing. There's no sugar beyond what's in fruit, so it makes it really natural and lovely for all diets.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 258kcal

2 cups dates Soaked for 10-15 minutes in warm water first to soften
1 1/2 cups raw cashews Preferably soaked and dehydrated first
1 1/2 cups shredded carrots
1 1/2 cups shredded apple I used organic Pink Lady apples, but any sweet apple will do
1/3 cup coconut oil
1 tablespoon organic vanilla extract
1 pinch sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/3 cup coconut flour
2 cups finely shredded coconut

Combine cashews and dates in a food processor until dates are pureed and cashews are finely ground
Turn a burner onto medium heat and add a medium sized sauce pan/pot to the burner
Add cashew-date mixture, shredded apples and carrots, coconut oil, vanilla and spices to pot and heat until the oil dissolves and the mixture stirs easily
Remove the pot from the heat and add the coconut flour and shredded coconut. Stir well to combine all the ingredients (using a pastry blender is the easiest way if you have one).
Turn your oven onto 350 F
Grease a cookie sheet with butter or coconut oil (or you could use a baking sheet lined with parchment paper if you have some)
Form the mini cakes by pressing the carrot cake mixture into the palms of your hands forming 1.5 inch "cakes"
Place the cakes onto your greased cookie sheet and bake for 13-17 minutes (until the bottoms turn golden brown)
Remove from the oven and allow your cakes to cool
Once cool you can add the optional icing (see below) or enjoy them without. They are good both ways I promise

Add icing if you want, or serve with your favorite milk beverage.