These Carrot Cake Bites, featured in my guest post today over at Simply Sugar and Gluten Free, taste like carrot cake in a snackable ball with none of the refined sugar, flour, gluten, or dairy found in most carrot cake recipes.
I love keeping a batch of these at the ready in my refrigerator during the warmer months because they have such a refreshing flavor. In addition to making a great snack or simple dessert to enjoy yourself or with your family, these are also a tasty treat to pull out when friends or neighbors stop by for an afternoon chit-chat. This seems to happen more often in the spring and summer, so it’s great to have some simple little recipes like this one tucked away in your repitoire for unexpected guests.
Be sure to visit Simply Sugar and Gluten Free today and check out my guest post on the importance of fruits and vegetables in the gluten-free diet. Big thanks to Amy for inviting me to post on her blog!
Carrot Cake Bites
2 medium carrots, peeled and roughly chopped (about ¾ cup)
½ cup raw walnuts
¼ cup raw cashews
¾ cup dates, pitted and roughly chopped (about 5-6 large dates)
1 tsp. freshly grated ginger
½ tsp. cinnamon
Zest of one orange, optional
Sesame seeds or unsweetened shredded coconut, for rolling
In a food processor fitted with the S-blade, process carrots until finely ground. Remove and set aside.
Process the walnuts and cashews in the food processor (no need to clean it out) until finely ground. Add the dates and process until finely chopped and incorporated into the nuts. Add the reserved carrots, ginger, cinnamon, and orange zest (if using) and process until dough forms.
Shape the mixture into 12-15 small balls. Roll in sesame seeds or shredded coconut to coat. Refrigerate until ready to serve, or up to five days.