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Raw Carrot Cake Bites

Raw carrot cake bitesThere are many raw treats popping up around Perth at the moment. I have my favourites- mainly those that does not use agave as a sweetener. I prefer the use of honey, rice malt, medjool dates or coconut sugar. While there are debates between the level of fructose in each kind of sweetener, I think it is best to use common sense and your taste buds to guide you. Agave does not sit well with me and neither does stevia. Personally, I think that whichever one you choose, less is more. IMG_2624 (640x427)

I love carrot cake. Maybe it is the deception of the goodness of carrots in a cake, but to me, that is comfort food. When hubby and I were in our university days, I fell terribly sick once. I hardly got out of bed and did not have appetite for any thing. Except for a big slice of carrot cake. Well, ok, that one slice was my breakfast, lunch and dinner. Fast forward to 14 years later, I still love a good slice of carrot cake. My taste buds have change of course and I’m finding most cakes are too sweet for me- to the point that I’m unable to enjoy the flavour of the cake while my tastebuds is stinging from the sugar hit. IMG_2630 (640x427)

Still, you can tell my love for it prevailed. For Asher’s full moon celebration, I made carrot cupcakes with cream cheese yogurt swirl. I did as similar layered cake for his 2nd year birthday when it was the combination of carrot and apple that won me over. 

So I guess it is no surprise that I would attempt to make a raw version of carrot cake. If you follow my instagram, you probably noticed that I made one before. My experiment of using  didn’t work the way I envisioned it to be (i know..what was I thinking). This round, I combined coconut butter with coconut milk and it worked so much better. Cream cheese wouldn’t hurt too I am sure. IMG_2625 (640x427)

[yumprint-recipe id=’96’]

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