Carrot Cake Breakfast Bites

 

Carrot Cake Bites

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Carrot Cake Bites

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Carrot Cake Breakfast Bites | Simply Bakings

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Carrot Cake Breakfast Bites. Ingredients. 3/4 cup (90 grams) white whole-wheat flour or whole-wheat pastry flour; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1/8 teaspoon nutmeg; 1/4 cup (55 grams) mild-flavored cooking oil (like canola or melted coconut oil) 1/3 cup (75 grams) dark brown sugar; 1 large egg (50 grams) 1 teaspoon vanilla extract. Carrot Cake Bites Sweet treats don’t necessarily have to be full of processed sugar.

The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake – but that’s not to say you can’t or shouldn’t have the odd piece now and then. These paleo-friendly carrot cake bites are the perfect breakfast on the go or healthy snack option when you’ve got a little sweet tooth to satisfy. The best part about this recipe, in my humble opinion, is that it requires no cooking.

There’s no need for your stove or oven – all you really need is a food processor and a refrigerator. These no-bake carrot cake bites are 100% vegan and WFPBNO compliant. They’re oil free, flour free and gluten free. They have no added sugars, and other than ½ teaspoon of vanilla, no processed ingredients, either. (I’m sure you could skip the vanilla, if you’d like.) 3. Combine the flours, cinnamon, ginger and collagen together in a large bowl.

Stir in the oil, maple syrup and vanilla. Fold in the carrots and coconut. Pulse the remaining 1/4 cup of shredded coconut a few times in a food processor and place on a flat plate for rolling. Using your hands, roll 1 tablespoon sized balls from the oat mixture. Place the bites on a baking sheet lined with a Sil-Pat or waxed paper.

Refrigerate for 15 to 30 minutes or until the bites firm up a bit. Transfer to an airtight container and store in the fridge until ready to eat. Carrot Cake Energy Bites. “Snack bites of shredded carrots, old-fashioned oats, cinnamon, dates, and nuts are rolled in coconut flakes and chilled for a. No Bake Carrot Cake Energy Bites. Grind all the ingredients except ½ cup coconut flakes in your food processor until incorporated and the mixture begins to turn into a dough, about 1 minute.

Scrap down the sides if necessary. An Easy Meal Prep Snack Idea. I’d say that these little carrot cake bites are the ultimate snack. They’re great for a quick mid-morning nosh, but also can be enjoyed as an on-the-go brekkie (just grab like 3 – 4), or an after-dinner treat. Jennifer’s Carrot Cake Bites.

This is one dessert that is to die for! Jennifer’s carrot cake bites are so delicious and the small size let’s us feel less guilty for eating such a divine, moist, rich treat! So delicious, so rich, so moist, so amazing!

These carrot cake bites are moist little bites of heaven! Carrot Cake Bites.

List of related literature:

For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined.

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In blender at low speed, Preheat oven to 450°F. With vegetable peeler or small blend flour, granulated sugar, amaretto, eggs, and 1 cup knife, remove peel from lemon in 2/2″ by “2” strips; squeeze half-and-half 30 seconds.

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Five minutes before the cakes are done brush them over with milk to form a glaze, and when ready to serve cut each through with a knife and spread liberally with butter.

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★ Stir in the butter and mix until well blended, then add the eggs, brown sugar, orange zest, baking powder, salt, toasted pecans, and chocolate, mixing well after each addition.

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butter, oven In to sugar, a 350°F. separate and golden bowl, stir syrup together together the until flour, pale oats, and baking fluffy, soda, then and salt, then fold into the butter mixture, followed by the raisins and pine nuts or sunflower seeds.

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WHY THIS RECIPE WORKS Once heralded for its use of vegetable oil in place of butter and carrots as a natural sweetener, classic carrot cake slathered with cream cheese frosting boasts loads of homey appeal.

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In large bowl, whisk eggs, ½ cup granulated sugar, brown sugar, salt, ½ teaspoon cinnamon, nutmeg, and cloves together until well combined and light-colored, about 20 seconds.

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Whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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38 comments

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  • I love your videos so so much, literally all the recipes are so yummy…! But I would be really happy if you made some low GI sweets some time, I’m sure you could think of something good that I could make for my family.

  • hi Anja, just checking, when you said grated orange peel, did you mean orange zest or actual pieces of orange peel cut up finely? Just wondering, as my orange zest looks more powdery when I grate it off the orange. I want to try this! Thank you

  • Love your channel! Your strait to the point, realistic,easy recipe, your fun and your keep it real! So glad I found your channel!!!����☺️��

  • Yesterday i did 3 different recipe of sweet raw vegan bolls.. and yours is win the competition. they are the most tasty!!! Thank you! I subscribe!

  • you seem like a pleasant gal. def looking forward to trying this. already wrote it down and i have everything here so that’s a plus!:) thanks for sharing.

  • I would love to try these, but I’m deathly allergic to nuts. What would you suggest to replace them, or will it work without any filler?

  • Hi. I have to follow a low FODMAP diet & so cannot have honey, or dried fruit. Will these stick together OK with a bit of Maple-Syrup?

  • hey, when i click your link and even manually type in your website it says its a trojan virus! My computer blocks it but I wanted to make you aware of this.

  • From Montana to you good morning! I use Burt’s Bees Daily Protein powder as it does not contain whey, which I am allergic to. It tastes great and seems to be working very well on my energy in the am.

  • There is dry soy milk for people who are lactose intolerant and or vegan. (Plus those of us in FL always are “hurricane prepared”. I always go with this soy powder instead of other powders. Also pea protein powder is very high in protein and for people who have not allergies it’s perfect! It tastes okay enough. Kind of dry. Just want people to know even though this is a year later. I just found it for the first time recently and like your recipes

  • That looks so good you are a good cook with all the different recipes you have come up with. I’m starting to follow the guidelines of the ‘ starch solution’ after having gone vegan last year, previous to that I was vegetarian on and off since I was sixteen years old which was a long time ago lol. Thank so much much for all the great tips, love your shows��

  • Hi thank you so much for all your videos I am loving your recipes. Please feel free to subscribe to my Chanel I am just starting my own as a good professional classical pianist

  • These look delicious, even as snacks to keep in my bag on the go. They remind me of granola bites, probably because of the oats that you added.

  • just discovered your channel. my second video in and I’m sold. new subbie.love you already. Wanted to make a healthy carrot cake but your balls looks so much better

  • OMG, TOO MUCH TALKING, watching 13 min for something to be done in 5 min at least, love your recipe and you are so cool to explain but sometimes its too much bla bla

  • I will try the no bake cookies recipes the oat balls I tried all the ingredients tasted delicious with a glass of milk. Thanks

  • For all of us who have made this. Let’s see if anyone would like to try making a Pumpkin Pie flavoured Ball. Are you game for it? Let’s go……. CMJ

  • Hey love your videos. Is there another dried fruit you could use instead of dates? I live in Honduras and its hard to get my hands on them.:)

  • Dani girl…. Down here in the south, a pee-can is something to take with you fishing in case you need to potty.. So it’s called pecan(pe-kahn). Just thought I’d share. ; )

  • Hello Danni from Rapid City, South Dakota. I LOVE YOUR RECIPES! Thank You for sharing them with All of Us that need them and Want them also. ������

  • I did this today, the taste it’s really amazing! I used raisins instead dates and work well, the best energy balls ever! ��������

  • Yesss! Carrot Cake is my favorite �� Thank you for these delicious looking recipes that I desperately want to try, especially the energy balls.

  • Hallo liebe Anja, ich habe gerade diese energy bälle gemacht. Sie sind perfekt für mein ramadan Frühstück. Sie riechen auch schon total lecker. Ich freue mich schon darauf sie zu probieren. Vielen Dank für das Rezept ��

  • I have been trying to transition to plant based for heart health. Regarding the coconut, the plant based people are urging anyone concerned with preventing or reversing heart disease to stay away from coconut. And, I just love coconut.

  • Yes indeed I enjoyed the video very delicious treat. Most definitely a must try. I would like to know when finish making the carrot balls do you put it in the fridge or leave it out?

  • I had a bit of extra time this morning and decided to try the carrot cake energy bites. I can attest to the fact that the recipe is quick and easy as well as incredibly tasty and satisfying! I took a few into work and they were a HUGE hit (but I’m keeping the rest at home)! I’m hoping I can sneak some extra veggies into my hubby’s lunch this way… (fingers crossed)

  • Hi just want to add something,for diabetics put less raisins more coconuts but if you dont like coconuts put some peanuts and some peanuts butter.

  • It’s a pity to peel the carrots. There are so many vitamins in their skin. Anyway, thanks for the recipe. I’m going to try it (without peeling the carrots:)

  • Yumm they all look delicious! I might try the Carrot �� cake first! I have all the ingredients except for the quinoa flour. Could I make myself the flour by putting quinoa in the blender??

  • I noticed you keep all your fruit out on the kitchen counter. Do you not refrigerate them? I always do but I’ve heard that you shouldn’t but I worry everything will rot.

  • I recently made your hemp seed milk and my goodness, it is so delicious and clean and easy, so thank you for this.
    Oh, and when I make my truffle balls, I do use a protein powder. I actually use alive protein soy powder. we love it.

  • I had thought you were vegan this whole time following you. Sad to see recipes from you that I can’t ‘veganize’ (By your own words in a previous comment that flax egg wouldn’t work)

  • Eggs? First time I have ever seen a video of yours that wasn’t fully vegan.. I always thought you were plant based. Not trying to sound rude or anything.

  • These recipes look so delish, Alyssa! I really want to make the Carrot Cake Breakfast Cookies. I remember making something like these a long time ago, but they were made to be like banana bread, instead of carrot cake. Kind of like a cross between a cookie and a muffin. I’m thinking that these would probably have a similar texture.

  • I’ve just start my diet and I became hungry especially in the evening I guess only 2 balls Will make me full I’ll try the recipe cuz it seems tasty

  • This kitchen set-up is SO much better than the more recent videos! The lighting & audio is much clearer, too. What happened with doing the videos in your home (the older videos, such as this one)?

  • Great versatile recipe, you can add hemp or ground flaxseed, Collagen protein and coconut oils like MCT or Brain Octane Fuel™. Mission Figs or dates for sweetness. Chocolate powder or 85% organic chocolate chips. The skies the limit.

  • I made this recipe as soon as I watched it. lol It’s very tasty, thanks so much for it! It was a pain to mix in my Cuisinart food processor, which is a really high quality and works for so many things. I think I’ll use the food processor to first grate the carrots, then change the blade & add everything else. Also, I might try some vanilla powder. I added maca powder to this recipe. It would even make a great breakfast!