Thursday, May 8, 2014

Almost Raw Carrot Cake Nibbles

Who doesn't love carrot cake, but wishes there was a healthier version?  

This recipe was inspired by one published on VegWeb by TriEmili.  I have changed it in a few ways to suit our tastes. I like that it has no refined sugar added and that it is gluten free if you use a gluten free vegan cream cheese.  I also appreciate the fact they are easy to make with no fussing.

You can make these two ways: 1) to roll them into balls and make a thumbprint for the cream cheese; or 2) you could like a small baking pan lined with plastic wrap and press the nibble dough into it and spread the cream cheese on top and cut into tiny squares after removing from the pan.



 3-4 Tbsp vegan Cream Cheese
1/4 tsp Vanilla (to mix with cream cheese)

1/2 cup Pecans
2/3 cup shredded Carrot
3/4 cup, Dates, pitted and coarse chopped (I use Deglet Noor)
1/2 tsp Vanilla
1-2 tsp ground Cinnamon
1/2 tsp ground Ginger
  *  Optional - a few tbsp ground almonds for rolling


1.  In a small bowl mix cream cheese with 1/4 tsp vanilla and set aside.

2.  In a food processor or high speed blender (I used the dry container of my Vitamix) combine pecans, shredded carrot, dates, vanilla, cinnamon and ginger.  Process until all ingredients are combined. Scrape into small bowl.

(Dough ready for rolling)
3.  Pinch off small sections and roll into balls and place on a foil lined tray.  In the alternative roll each ball in almond flour or ground almonds and place on tray.  If you find the mixture a little sticky, wet your hands prior to rolling each ball. 

4.  Using your thumb or index finger press an indent into each nibble to make a well for the cream cheese.

(Ready for cream cheese)
5.  Using a teaspoon, fill each indent with cream cheese/vanilla mixture.  Refrigerate until ready to serve.  I took these out of the refrigerator about 10 minutes prior to eating and put them on a pretty serving plate so they weren't too firm from chilling.

(Ready to eat - get in my belly)
** One batch makes 12 nibbles, depending on how large you roll them. 

*** An alternative to cinnamon and ginger would be to substitute pumpkin pie spice for a bit more of a clove and nutmeg taste as well.

- Bon Appetit

"Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie." - Jim Davis


  1. Another YUM from you! I love sweets and have been trying to go Gluten free also. This looks easy and I am going to give this one a good try! Thanks T!

    1. You'll love these. They are so tasty. I like that they don't make a huge batch too.