joyoushealth.comCarrot Cake Squares with Lemony Icing
DessertsDairy Freegluten-freeJoyous ComfortVegetarian
Ingredients
- 1 cup unsweetened shredded coconut
- 12 medjool dates pitted
- 1 cup walnuts
- 1/4 hemp hearts
- 3 medium carrots cut into chunks
- 4 tbsp raw honey*
- 2 tsp pure vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
Lemon Icing
- 1 can coconut whipping cream
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest
Instructions
- Line a square 8"x8" baking pan with parchment paper.
- Place all the ingredients (excluding icing) in a large food processor and blend until almost smooth. You may need to do this in two batches if using a small food processor. See tip in notes.
- Press mixture into a square 8x8 inch baking pan. Place in freezer for 1 hour.
- In a mixing bowl, combine coconut whipping cream, vanilla and grated lemon zest.
- Slather over carrot cake squares and refrigerate until serving.
Notes
*Add more honey if needed.
If batter is not getting sticky enough, you can add more dates, one at a time. They provide the sticking power.
Please note: Image is not the actual photo of the recipe. This is an old recipe I revamped and haven't had a chance to reshoot it.
Find this recipe and more at https://www.joyoushealth.com/15287-blog-carrot-cake-squares-with-lemon-icing/