Carrot cake bites

Carrot cake bites

Carrot cake bites
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I love carrot cake, but I hate the idea of making a recipe like this in the summer. And because there are only two mouths to feed at home—Alex’s & mine—I was looking for a way to get all the taste without so much cake.

So here’s my carrot cake bite recipe. It’s vegetarian and lactose-free. You can easily double the recipe.

  • ServesYields 10 bites
  • Prep time15 min
  • Cook time10 min
  • Timeout15 min
  • FreezingFreezes well

Ingredients

  • 1 teaspoon flax seeds
  • 3 teaspoons water
  • 1 tablespoon lemon juice
  • 1/4 cup walnuts
    Replacement options

    or other nut of your choice, or cranberries, or chocolate

For the dry ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Pinch of ground cinnamon
For the wet ingredients
  • 1/4 cup coconut oil (for a lactose-free recipe)
    Replacement options

    or melted butter

  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup carrots, grated
  • 1 tablespoon sugar

Steps

  1. Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the flax seeds, water, and lemon juice. Set aside.
  3. In a bowl, combine all the dry ingredients. Set aside.
  4. In another bowl, combine the wet ingredients. Add the dry ingredients and walnuts. Mix well. Refrigerate for 15 minutes.
  5. Shape the mixture into 10 balls and place them on the baking sheet. Bake for 10 minutes. Let cool completely on the baking sheet before serving.

Tips & tricks

I like to sprinkle them with icing sugar.
If you’re not lactose intolerant, try serving them with cream cheese, whipped with icing sugar.

Recipe published on August 19, 2018