I won’t eat chocolate this month. I won’t touch it. Well, I have all good attentions of giving it up sometimes and I’m pretty good for a few days. When I do try to give it up, I make desserts like this…desserts that have no processed ingredients and contain only natural sweeteners. These carrot cakes are full of healthy ingredients and are naturally gluten-free. I feel good eating this as a dessert and my whole family loves them. Now if only I had these ingredients on hand right now!
INGREDIENTS
CAKE
– 2.5 cups baby carrots
– 1 cup nuts (I use ½ walnuts ½ almonds)
– 1.5 cups dates
– 1/2 cup pineapple chunks (if canned, then drain first)
– 3/4 teaspoon cinnamon/pumpkin pie spice (depending on your preference)
– 1/4 teaspoon nutmeg
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon salt (optional)
FROSTING
– 1/2 cup dates
– 1.5 cups cashews, soaked
– 1/3 c pineapple chunks
– 1/2 frozen banana
– 1 teaspoon pure vanilla extract
DIRECTIONS
Preparation
1.Freeze ½ banana and soak your cashews for a minimum of 6 hours.
Assembly
1. In a large food processor, shred the carrots by pulsing.
2. Add in the nuts and dates. Pulse until roughly chopped.
3. Add in the remaining ingredients. Pulse until the consistency you desire.I like to still have some crunchy pieces. If you prefer a silkier “cake” then pulse until mixture is smooth.
4. Divide the mixture evenly into silicon muffin tins or paper liners (within a muffin pan).
5. Put in freezer while you make frosting.
6. Combine all of the ingredients for the frosting into a high-powered blender or food processor (I use a Vitamix). Mix until very smooth.
7. Top the carrot cake mixture with the frosting. You can use a piping bag if you want to make your cakes fancier.
8. Freeze.
9. Unthaw for approximately 10-15 minutes prior to serving.
Running With Veggies 
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