- Finely shred your carrots on a grater
- In a processor add walnuts, almonds, and dates. Blitz until you have a crumbly mixture.
- Add in the grated carrots and pulse to mix.
- Add the oats, jaggery syrup, raisins and cinnamon and pulse until everything is well mixed but it is not a smooth paste- it should be like a rough, sticky dough.
- Line a baking tray parchment paper and pile the carrot mixture into the tray and spread it out. Put it in the freezer while you make the frosting.
- To make the frosting, add the creamy soaked cashews, coconut oil, vanilla and jaggery syrup into the blender and grind until you get a smooth, creamy paste.
- Take the carrot bites out of the freezer and use a spatula to spread the frosting on top of the carrot cake bites. Freeze for around 4 hours to set.
- Cut into bite sized pieces and enjoy with a lovely cup of hot tea. These no-bake bite can be made in advance and stored in the freezer for weeks. Make a big batch and keep for ages for when you want a healthy snack.
Tag us in your photos if you make a batch @copperandcloves.
Nutrition profile: carrots are a particularly good source of beta carotene, fibre and vitamin K1. Carrots get their bright orange colour from beta carotene, an antioxidant that our bodies convert into vitamin A. The nuts deliver essential fatty acids and dates and oats provide slow-release energy, as well as more fibre.
