Carrot Cake Bites Food

CARROT CAKE BITES

Steps:

• Preheat oven to 350°F. Spray 9x13 pan with baking spray.
• Beat cake mix, water, oil, eggs and egg yolk in a large bowl with an electric mixer on low speed for 1 minute. Spread batter evenly into baking pan. Bake 22 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool completely in pan.
• Remove cooled cake from pan onto large serving platter (or serve out of baking pan). Slice cake into 24 squares with serrated knife, and frost each square with cream cheese frosting. Top each carrot cake bite with walnut halves and serve.

NO-BAKE CARROT CAKE BITES

Steps:

• Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
• To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
• To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved - about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
• Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You're not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
• Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
• Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
• Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

CARROT CAKE BITES

Steps:

• Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
• Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
• Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
• Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.