Wednesday, March 20, 2013

Raw, Flourless Carrot Cake Bites (More Easter Prep!)

Every year on Easter my aunt makes a delectable and full fat (and full flavor) carrot cake.  Every year I have a piece and enjoy every last bite.  But clearly, as much as I want to, I can't eat carrot cake every day.  I mean, despite the carrots ribboned throughout it's moist delicious layers, it's just not a healthy component to a balanced diet!  

This is a piece of carrot cake from a local bakery. Nick and I both get carrot cake on our birthdays and/or anniversaries :)

Last year around this time I posted a carrot cake bite recipe, which was adapted from this recipe that I found online, but this year I have an amazing new adaptation to share with you, from Clean Chef Jacqui (an amazing chef, blogger, dietitian, and soon to be mother).

Now I can eat "carrot cake" every day. Muahaha


Indeed I only have Instagram photos to share, so they might not look quite as good as they actually tasted.  But I encourage you to copy this recipe, past it on a blank page, and print it. Then, carry it upstairs or wherever you do your food prep, and make them.  Now.  Go ahead. Do it.

Raw Carrot Cake Bites
Makes 36 bites (12 servings)

3 Tbsp. ground flaxseed, divided
1 Tbsp. cinnamon, divided
1/2 cup unsweetened finely shredded coconut, divided
1 cup sliced almonds
1/2 cup walnuts and/or pecans
6 Medjool dates, pitted
1/4 cup raisins or dried cranberries
1 tsp. coconut oil
2 large carrots, shredded (about 2 cups)
Pinch of nutmeg

Place 2 tablespoons flaxseed and 2 teaspoons of cinnamon in a shallow dish and mix well.  Place 1/4th cup of shredded coconut in another shallow dish; set aside for rolling.

Place remaining ingredients in a food processor, pulse until thick paste forms (or if you like your bites a little chunkier stop after about 15 seconds, scrape, and then go for another 15 seconds or so).  Use a tablespoon to shape mixture into 36 bites.  Roll half of the bites in reserved flaxseed-cinnamon mixture and the other half in the reserved coconut.  Refrigerate in an airtight container for at least 1 hour before serving. 

NOTE:  These are not low FODMAPs.  But, if you stick to just one (it's hard, but doable) you might be ok.  This depends on your sensitivity to fructans (part of the "O" in FODMAPs).

Nutrition Facts (per 3 carrot cake bites); Calories 140, Fat 9g, Sat. Fat 2.5 g, Cholesterol 0 mg, Sodium 10mg, Total Carbohydrate 16 g, Fiber 3 g, Sugars 11 g, Protein 3 g, Vitamin A 35%, Vitamin C 2%, Calcium 4%, Iron 4%.

Nutrition Highlights; Less than 200 calories, low sodium, good source of fiber, excellent source of vitamin A, zero added sugars.

I gave these out at work and people looked at me like I was crazy, "Raw carrot cake? What?".  I forced many people to try them and was delighted to see smiles and everyone's faces (even men and children!).

QUESTION:   Do you like carrot cake?  What's your all time favorite type of cake? Besides carrot, mine is just plain and simple white cake with white icing. I'm obsessed.

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.


  1. Yum! Would love to dip these in a cream cheese icing sauce. Carrot cake is one of my favorites. Love this healthier rendition. Though, I'd definitely want some cream cheese on the side :)

  2. Yum! I love carrot cake-- love the look of these healthified bites!

  3. I also LOVE carrot cake, and my other favorite kind of cake is definitely yellow/white with vanilla frosting. The best. So many delicious kinds of cake. These sound really yummy though. I really wish you worked near me so I could try all these delights haha.

  4. I ADORE carrot cake and also get it every time for birthdays and anniversaries! I will be trying these very soon. Thanks!

  5. THIS SOUNDS AMAZING! And came at a perfect time because I've been craving carrot cake.

  6. These look great, and use things I ALWAYS have in my kitchen, which I love. How long do they keep in the fridge? Have you frozen them? Just wondering, cuz I don't know if I could eat them all before they go off.

    Oh, and my favourite cake is probably cheesecake. Made by me - I am a bit of a cheesecake master :D

  7. Carrot cake is one of my favorite and I love a healthier version, but I am allergic to all of these nuts. Any ideas what would be a decent substitute?

    1. Cashews, almonds, peanuts, any would work!!

    2. Thanks - I should've been more specific: any no-nut substitutions? Sunflower seeds maybe?

    3. Good question, I've never tried anything else but I would be willing to bet sunflower (or pumpkin) seeds would work ok! If you try it maybe reduce the recipe by half in case they don't turn out (but if they do, let me know!). Another option might be soy nuts? If, that is, you can eat those.

    4. Thanks, I'll give it a shot with the sunflower seeds one of these days, and I'll let you know the results. Having a nut allergy really limits what I can do with raw food recipes!