|This is a piece of carrot cake from a local bakery. Nick and I both get carrot cake on our birthdays and/or anniversaries 🙂
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.
- 3 Tbsp. ground flaxseed, divided
- 1 Tbsp. cinnamon, divided
- ½ cup unsweetened finely shredded coconut, divided **
- 1 cup sliced almonds **
- ½ cup walnuts and/or pecans
- 6 Medjool dates, pitted **
- ¼ 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 ¼th 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.
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.