Carrot Cake Bites

Carrot Cake Bites


6 pieces

Equipment Required

  • Wilton Bite-Size Brownie Squares silicone mold


· 1 cup carrot pulp, leftover from juicer

· 1⁄3 cup raisins, coarsely chopped

· 1⁄2 cup pineapple, raw, chopped small

· 1⁄4 cup pecans, chopped

· 2 tablespoons rolled oats, organic

· 2 tablespoons steel cut oats, organic

· 2 tablespoons pineapple juice

· 1 teaspoon coconut nectar

· 1⁄4 teaspoon cinnamon

· 1⁄4 teaspoon vanilla extract

· Carrot Cake Frosting


Thoroughly mix all ingredients together. Try to keep mixture loose while processing so ingredients are well mixed.

Pack tightly into refrigerator container. Refrigerator over night to allow dry ingredients to absorb moisture.

The next morning, put the mixture in a bowl and fluff it back up with two forks. Fill each hole in the mold with mixture. Pack it in tightly, so that it will hold its shape. Refrigerate while you are making the frosting. You could even refrigerate it overnight and frost it the next day to make sure it is good and cold.