Although it is autumn, I’m still harvesting summer carrots. I love them and I love making delicious recipes with them.
This is one of those recipes that I come back to again and again because it is so easy, healthy, yummy and you don’t even need an oven for this one!
It is also vegan and lactose-, gluten- and refined sugar-free.
You can eat this for dessert, lunch (lunchboxes), a snack or even as breakfast!
This recipe keeps about 2 weeks in the fridge in an airtight container and also freezes well. Just cut it into cubes and put it in the freezer. If you want a cube, just take it out of the freezer and defrost on your kitchen counter for about 20-30 minutes. Enjoy!
Sweet Carrot Cubes
- Spoon or Spatula
- Food processor (fitted with the S blade)
- Baking dish (18x18cm)
- baking paper
- Measuring spoons
- Measuring cup
- 3 Cups Carrots (cut into small pieces or grated and than measured)
- 1/4 Cup Raisins
- 1/4 Cup Dried apricots (without sulfur)
- 3/4 Cup Dates (pit removed)
- 1 to 1 1/4 Cup Walnuts or Pecans (start with one cup and add more if needed)
- 1 Cup Desiccated Coconut
- 1/2 TSp Cinnamon
- 1 CM Fresh Ginger
- 1 Pinch Salt
- 1/2 TSp Tumeric powder (Optional)
- Remove the pits/stones from the dates
- Cut the 1cm piece of ginger into smaller pieces (you don't need to be precise, just cut them up a little smaller)
- Put everything into the food processor, fitted with the S blade, and grind everything together until it forms a loose dough. It should stick together easily and hold its shape, when you press it together in your hands. If it is to dry, add a little extra carrot. If it is to wet, add some extra nuts until you have the right consistency. If you want a little more of a vibrant color, add the tumeric powder now and mix it well.
- Line the baking dish with baking paper. This way you can lift the mixture out with ease.
- Put the mixture into your lined baking dish and press down well. Everything should stick together easily and hold its shape when later removed from the baking dish.
- Cover it and put it in the fridge for at least an hour. You can also make this a day in advance and leave it in the fridge overnight.
- Remove from the baking dish and cut into your desired size. I cut 16 Cubes out of a 18x18cm size baking dish. Of course if you want them bigger or smaller you're going to get less or more than 16.