My Mother always used to tell me the best carrot cakes are made with coconut. As an adult I now agree with her. I always have to add coconut to my carrot cakes. There are a few other essentials though, plenty of spice, including ginger and cinnamon with a bit of cardamom, and some crunchy walnuts. I was dreaming about carrot cake last week, however, I did not want to make a whole cake. I wanted something a bit more bite sized. I suppose I could have made cupcakes, but I decided instead to make carrot cake coconut macaroons.
The marriage of carrot cake and sweet coconut macaroon sounded fabulous to me. I made my usual coconut macaroon base, but added sweet carrots, crunchy walnuts, warming carrot cake spices, and some chopped dates in place of the usual raisins because I felt that they would have been too large.
I was torn between whether or not to dip them in chocolate, but I decided to not, and instead glaze them with vanilla scented coconut butter "frosting". It ended up tasting like white chocolate, and let me tell you these little carrot cake bites were as heavenly as carrot cake. The only bad thing is it is hard to eat just one (if that is a bad thing), 3 or four and I was happy.
Raw Carrot Cake Coconut Macaroons
3/4 cup raw almond meal*
1 cup shredded organic carrots (divided)
a pinch of sea salt
2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp cardamom
1/4 cup raw coconut nectar or raw coconut nectar or raw honey
2 cups finely shredded unsweetened coconut
4 finely chopped dates
1/4 cup chopped raw walnuts
Coconut vanilla icing:
3 Tbsp coconut butter, warmed to liquid
2 Tbsp coconut oil, warmed to liquid
2 tsp raw coconut nectar or raw agave nectar or honey
seeds of half a vanilla bean
Place almond meal, 1/4 cup of the carrots, and sea salt and spices in the food processor and process until well combined. Add the agave nectar and process until the mixture holds together. Add coconut, remaining carrots, dates and walnuts and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make frosting, whisk all ingredients together until smooth in a bowl and place in a pastry bag, or a plastic bag with the corner cut off. Pipe in a zig zag pattern over the macaroons. Once they are all frosted, put in the freezer to set for a few minutes. Once set, enjoy!
*I used soaked and dried almonds to make the meal. you can also use almond pulp that has been dehydrated.