Carrot Cake Bites

Carrot Cake was my absolute FAVORITE growing up. I just loved the dense, spiced cake studded with walnuts and pineapple and paired with that sweet and tangy cream cheese frosting… 🤤

Fun fact: When I ran into Ina Garten (of Barefoot Contessa) on the streets of Paris, all I could blurt out was “my mom makes your carrot cake recipe for my birthday ever year!” She smiled at me and thought I was a crazy person.

What’s NOT crazy is this fun recipe for Carrot Cake Bites! Totally clear-skin friendly, they are reminiscent of the classic dessert while only taking about 10 minutes to whip up 😉You may even have all the ingredients in your pantry already!

You’ll need:

• 1 Cup almond flour
• 1/3 Cup coconut flour
• 1 Tablespoon cinnamon
• 1 Tablespoon pumpkin pie spice
• 1/4 Cup maple syrup (I used Lakanto which is sweetened with monk fruit)
• 1/4 Cup shredded carrots
• Unsweetened shredded coconut for rolling

Add the flours and spices to a food processor or blender and pulse a few times to combine. Then add the syrup and carrots and really let ‘er rip for a few seconds until you have just small pieces of carrot in the dough. Form the dough into tablespoon-sized balls and roll them around in the coconut to coat.

That’s it! Be sure to store them in the fridge (or freezer works too!).

A couple of these would be perfect as a snack or to wrap up a meal on a sweet note.

Hope you enjoy!

P.S. I got all of my ingredients for this recipe on Thrive Market! I seriously love ordering from them.

Recipe adapted from Keto Carrot Cake Balls