Easter recipe- carrot cake bites on the go!
Raw Carrot Cake Balls (Paleo)
1/4 cup nut butter of choice
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 dried ginger
1 tsp vanilla
2/3 cup carrot chunks* + extra for garnish (optional)
2/3 cup unsweetened shredded coconut + extra for garnish (optional)
3 tbsp raisins
In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.
Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings
Normally, I don’t post during the week. Today, however, is an exception. Why? It’s my blog’s 1-year birthday! Yay! And no birthday is complete without birthday cake. In this case, carrot cake. Carrot cake pudding to be exact. Yup, carrot cake without the flour, butter, and sugar.
Sorry for the not-too appetizing picture by the way. Some things I’m still improving on. Rest assured though, it tastes amazing.
It’s strange, because I wasn’t sure if this blog was going to even last a month. And here I am a year later. Here’s to another year!
Carrot Cake Pudding
1 cup carrots, chopped
1 and 1/2 tbsp unrefined coconut oil
1 tbsp maple syrup
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp vanilla extract
1/8 tsp baking soda
1/8 tsp salt
2 tbsp raisins
1 tbsp unsweetened shredded coconut
Boil carrots in a pot of water until tender, about 20 minutes. Drain and then place in a food processor and pulse a few times. Add in coconut oil, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, baking soda and salt and blend until smooth. Mix in raisins and coconut and serve.