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Desserts

Carrot Cake Squares with Lemony Icing

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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
  1. Line a square 8"x8" baking pan with parchment paper.
  2. 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.
  3. Press mixture into a square 8x8 inch baking pan. Place in freezer for 1 hour.
  4. In a mixing bowl, combine coconut whipping cream, vanilla and grated lemon zest.
  5. 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.

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Carrot Cake Squares with Lemon Icing

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Feb 2, 2023 BY Joy McCarthy

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