Yes, you better believe we have a sweet tooth! This always makes our clients smile with relief to hear as they just assume that since we love veggies that we just must love all healthy food and never be tempted by anything that is even remotely indulgent. Poppycock! If only! Yes, we definitely know what its like for it to be 9pm and to be craving something sweet, (why do you think we came up with our Skinny Oreo Balls , our Strawberry Mint Ice Cream and our 5-Minute Peanut Butter Chocolate Chip Cookies? :)) even when you’ve eaten so healthfully all day… you just don’t want to blow it now. After all, you just need an hour and a half more of strong willpower… but you know exactly where those cookies are in the pantry (for us it’s chocolate– and anything chocolate– chocolate pretzels, chocolate covered raisins, that chocfro yo in the freezer– if it has chocolate we’re game!). Just one cookie won’t hurt, right? Read on if you know well enough you won’t stop at just one cookie.
Here’s your solution! These mini carrot cakes! There are only 5 ingredients and this treat is sweet and decadent. Plus, there’s no sugar added! Yes, it is true. You’re welcome. 🙂
Sure, this feels like an indulgent dessert, but carrots are nutrition super stars. They improve vision, promote healthy, young- looking skin, prevent infection, protect your heart, and fight plaque build-up. So essentially, eating this yummy dessert is doing more good than harm!
Dates are sweet, gooey and taste better than most candy, but they pack more than deliciousness. They’re rich in fiber, phytonutrients, potassium (goodbye bloat!) and magnesium (hello, relaxation). So prepare for your mind to think it’s getting a sugary treat. But pssst… your body knows it’s doing something good for itself!
After all, 1 cake is only 65 calories! Make them ahead so you don’t overeat them while baking (yep, they’re that good!), because even raw they are yummy! Keep them in the fridge for up to 3 days or keep them in the freezer if you make a bunch!
Mini Vegan Carrot Cakes
Makes 3 Cakes
Ingredients:
1 ripened banana
1 large 7” carrot (or 1 cup of baby carrots)
1 pitted medjool date
1 tsp. vanilla extract
1/2 cup raw oats
Directions:
- Peel and steam carrot in microwave for about 2-3 minutes (or until soft).
- Grate or grind carrot into tiny shreds. Finely chop date.
- Combine all ingredients in a bowl and mix thoroughly (make sure the date is thoroughly mixed evenly into the mixture—it tends to clump up). You can eat this raw, but when you cook it, it releases more syrupy flavors and holds better.
- Turn on stovetop to medium heat and spray a pan with cooking spray. Portion out the batter into 3 servings and cook the mixture like a pancake, flipping continuously for about a minute.
- Remove from heat, and eat immediately—or store them in the fridge/freezer if you have the self-control. J
Nutritional Information per mini cake:
Calories 65; Fat <1g; Saturated Fat 0g; Carbohydrates 22g; Protein 2g; Cholesterol 0mg; Sodium 16mg; Fiber 3g
- 1 ripened banana
- 1 large 7” carrot (or 1 cup of baby carrots)
- 1 pitted medjool date
- 1 tsp. vanilla extract
- ½ cup raw oats
- Peel and steam carrot in microwave for about 2-3 minutes (or until soft).
- Grate or grind carrot into tiny shreds. Finely chop date.
- Combine all ingredients in a bowl and mix thoroughly (make sure the date is thoroughly mixed evenly into the mixture—it tends to clump up). You can eat this raw, but when you cook it, it releases more syrupy flavors and holds better.
- Turn on stovetop to medium heat and spray a pan with cooking spray. Portion out the batter into 3 servings and cook the mixture like a pancake, flipping continuously for about a minute.
- Remove from heat, and eat immediately—or store them in the fridge/freezer if you have the self-control. ☺
