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These carrot cake squares with lemon icing are bursting with flavor and adapted from a cherished recipe in my first cookbook, Joyous Health. Originally, the recipe was for Carrot Cake Balls, which you can find on the blog as well.
The great news is that this recipe doesn’t require any baking!
Here’s what you need to do:
* Add more honey if you like a sweeter taste.
* If the batter isn’t sticky enough, add more dates one at a time; they’re great for binding.
Please note: The image shown is not an actual photo of the recipe. I updated an old recipe and haven’t had a chance to take new pictures.
[…] We’ve also adapted these Carrot Cake Bites from this recipe […]
Joy, I tried making the carrot cake balls from your book, and they are amazing! They make a perfect mid-afternoon snack to keep my energy levels steady while staying healthy. Thanks for this delightful twist!
I’m really enjoying your new book! I wish I could just snuggle up with it and a cup of tea all day long. Unfortunately, work keeps getting in the way! LOL.
[…] I sample my carrot cake balls (from my book) almost everywhere I go these days for workshops or book signings, and I always sneak a few for myself, of course. […]
Thanks for explaining the difference between coconut oil and coconut butter. What brand of coconut butter do you recommend?
Hi Letty,
I recommend Artisana’s coconut butter.
Kate – Joyous Health Team
Hello Joy,
About your lemon icing, you mentioned coconut butter. Could you let me know where to purchase this ingredient, or do you make it yourself?
Thank you,
Nicole
Hi Nicole,
You can find coconut butter at many larger grocery stores and health food stores.
Kate – Joyous Health Team
This dessert looks absolutely amazing! Thank you for sharing it. Do you think ground organic flaxseed could be used instead of hemp seeds or protein powder?
Hi Lynn,
Sure, you can use ground flaxseed. Let us know how it turns out!
Kate – Joyous Health Team
I struggled with the icing—it wouldn’t emulsify, and the oil separated. Why did this happen? The jar of coconut butter I bought was separated into hardened oil and solids, so I first warmed it to blend. When I added it to the other ingredients, it turned into a clump surrounded by oil. Is there a way to fix it?
Hey Terri!
Oh no, that’s frustrating. It may have been the warming of the coconut butter that disrupted the emulsification. Joy typically uses room-temperature coconut butter. If you still have the icing mixture, try letting it set at room temperature or in the fridge, then whip it again, adding a bit of coconut butter or almond milk as needed.
Let us know how it goes! It’s such a delicious treat!
Rachel – Joyous Health Team
I tried this recipe tonight and it was delightful, though a bit too sweet for my taste. Instead of the recommended icing, I used plain coconut milk whipped topping. It was perfect.
That sounds wonderful! Love how you adapted it to suit your taste.
I noticed honey is listed twice in the ingredients. Is honey used in the icing too, or just in the cake part? Thanks!
Good catch! Sorry for the mix-up. I’ve corrected the amounts now. You can add honey to the icing if you like, but it’s optional. Enjoy!
Would you consider adding nutritional information at the end of your recipes? It would really help, especially with key details like calories, fat, protein, carbs, and sugar per serving.
Hi Helen,
I don’t provide nutritional info due to my approach to food and mindful eating. It’s important to enjoy food and trust what our bodies need rather than focusing solely on numbers. However, for those on specific diets like keto or managing diabetes, using an app for these details can be helpful. Hope this makes sense!
