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Raw Carrot Cake Macaroons

Lately, I’ve been on a huge-normous carrot cake kick. You’ve heard of the Midas Touch? It’s become the Bugs Bunny Touch!

One of my most-recent Carrot Cake experiments took place yesterday, with these guys:

Raw Macaroons

Carrot Cake Macaroons

(Or shape into bars, for Carrot Cake Larabars!)

  • peeled carrot
  • dash of cinnamon
  • ingredients for the original raw macaroons
  • a few drops of pure vanilla extract
  • Optional add-in ideas: walnuts, dried pineapple, raisins, coconut shavings…

Follow directions for the original Raw Macaroons, adding in the shredded carrot, vanilla, and cinnamon. Form into balls or bars or whatever you want!

Other foods affected by the so-called “Bugs Bunny” touch include: Carrot Cake Pizza!

Artisana coconut butter on pizzert

pizzert

Carrot Cake Pizza:

To make carrot cake pizzert (dessert pizza), use half the “24-Carrot Cupcakes” recipe and bake it in a round pan instead of muffin cups.

Above, iced with coconut butter in the first photo. I also made Carrot Cake Pancakes, and I’ll post those recipes shortly.  But I think I’ve overloaded y’all with enough carrot cake-y foods for one day!

Oh the weather outside is finally delightful…

Remember how, last week, I laughed at those of you who thought it was warm enough here to wear shorts?  Well, I’m excited to say that the idea is no longer laughable!!  I ran in shorts this morning: it was 57 degrees (perfect running weather)!  And the afternoons have been getting into the 70s!  Yeah, it’ll probably get cold again.  The saying goes: “Don’t like the weather in Dallas?  Wait a day.”  It’s so true.  The day before Christmas Eve, it was 78.  Next day, it was 20 and we got 3 inches of snow!  But for now,

I’m excited to have no need for those Running-in-the-Cold tips.

Question of the Day: If you could have some type of Midas Touch, what would yours be?  For me, Chocolate Touch is stating the obvious.  But I might opt to go with oatmeal instead.  Would that be too weird?  On a non-food level, I’d choose to have a Scrapbook Supply Touch, because I’m a sucker for cute embellishments, but their costs really add up.  Oh heck, I guess I should probably just go with the Money Touch. Then I could help those in need and still have enough to satisfy my own expensive tastes.

Published on January 20, 2010

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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60 Comments

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  1. candicemccoy says

    I’m definitely going to have to try that carrot cake pizza – it looks awesome!

    I would love to have the “endless energy” tough. You know those people who just never seem to run out of energy? I could definitely use some of whatever it is they’ve got:)

  2. Lauren says

    I’m always against trying carrot cake, I don’t know why..yours looks so delicious though I might have to steal your recipe and give it a go 😉

  3. Serena says

    I love Artisana! I’ve never tried any of their chocolate products but I have a large jar of their coconut butter, which I spread on hot Mochi Waffles (you should try making mochi waffles, they are delicious!) and it tasted SO GOOD.
    I also have their cashew butter. I’ve been wanting to try their walnut butter for a while and wondered if you’ve had it? Sometimes walnuts can be bitter and I did not want to take the risk xD

  4. Bekah says

    Mmm I had carrot cake protein pancakes a la Heab the other day! so yummy. And I also channeled you last night when I crumbled coconut butter (a la ketchup) on my chicken. So gooood.

    xoxo love ya babe! Hope you are having a fab week.

  5. Little Bookworm says

    Do you think I could subsitute a different oil rather than coconut oil in these or do you not think it would work? Thanks! 🙂

  6. Rhea says

    Katie, I am new to the food/health food blog “scene,” as it were. I’ve been around to lots of sites and read about the raw food philosophy. It makes a lot of sense to me and has got my interest. I have had larabars before and enjoyed them, and making them at home seems like a great introduction to making that sort of food. You have a carrot cake macaroon bar up, but it requires coconut oil. Which is only really sold in larger amounts for equally larger amounts of money 🙁 But! My local supermarket has a health foods section with organic fruits/nuts that you spoon out to get the exact amount that you want, which makes it easy to try larabars/babies out. Since you seem to be an expert on all things carrot cake, as well as all things baby-related, I was wondering if you would have any input about the ratios in my completely made up/arbitrary recipe for carrot cake larabars, sans coconut oil?

    1/4 cup dates
    1/4 cup shredded carrots
    1 tablespoon raisins
    1/3 cup pecans
    1/8 teaspoon cinnamon
    (with maybe 1/4 cup cashews, some vanilla and lemon, and a few dates as “frosting” … ISH?)

    Too much carrots? Different nuts? Eek! In other words, I am a freak. Additionally, I am a little gunshy about trying new things. But anyway! Thanks for any input you have 🙂 And even if you don’t, thanks for reading this longwinded comment 😛

    • Chocolate-Covered Katie says

      Hey Rhea!
      Hmmm… I can actually find a normal-sized jar for like $6. Have you asked at Whole Foods (if there is one near you)?
      I think your recipe sounds good, but it’ll probably taste too carrot-y. Maybe start off with more like a tablespoon! You can always add more, but not less. The nuts sound good, though! 🙂 Let me know how it turns out!

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