Cashew Carrot Bites with Honey Cream. Easy-to-make and ingenious dessert, moist, flavorful and yummy. Much lighter than a carrot cake!
This was a success! Last Sunday morning, my husband suddenly realized that he had to bring some cake to work to celebrate his birthday with his colleagues. The timing could not have been worse since all shops are closed on Sunday in Germany! So, I took a long look at what we got at home. What I found was a lot of carrots.I thought that the obvious solution would be a carrot cake, but then I recalled that years ago, back in Moscow, I once made delicious carrot bites with honey cream. They were so good! First, I didn’t think that I would find the recipe again. But luckily I did! I had to adjust the recipe a bit, because it was Sunday, you remember? I couldn’t buy any ingredients. In the original recipe there were raisins, walnuts and lots of butter, which I didn’t have at home. So, I improvised and gave it a try with cashew nuts. It worked just perfectly. If you want to try, it’s still a good option to use walnuts though. Additionally, I decreased the amount of sugar and butter to make the bites less heavy, but left enough that they were still sweet and moist. On the next day everybody really enjoyed my carrot bites. People were even asking for the recipe. It was a huge success! I was so glad that I immediately made the second batch of them 🙂 How to Make Cashew Carrot Bites with Honey Cream
Before I proceed to the recipe, I will just show you how to chop your cashew nuts and how thin to grate your carrots: And one more thing, when you put the dough on the baking tray, try to keep distance between them as shown below: So, here is how to make cashew carrot bites with honey cream:
Cashew Carrot Bites with Honey Cream
For the bites:
- 200 grams or 7 oz carrots (I used 4 medium sized carrots)
- 150 grams or 5.3 oz cashew nuts (or walnuts)
- 130 grams or 1/2 cups wheat flour
- 1 tablespoon corn starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, room temperature
- 70 grams or 1/3 cups sugar
- 2-3 drops vanilla extract
- 70 grams or 2.5 oz butter, room temperature
For the cream:
- 180 grams or 6.3 oz mascarpone cheese
- 2 tablespoons honey
- Start with peeling your carrots and grate them as shown on the picture above. Roughly chop cashew nuts (or walnuts), as shown.
- In a separate bowl, combine flour, starch, cinnamon, baking powder and salt. Set aside.
- In a large bowl, put the egg and sugar and mix them well with a food processor or mixer. Add butter and vanilla extract, blend for 2-3 more minutes or until it is smooth.
- Change your beater to dough hooks, add carrots and cashew nuts and continue mixing. Finally, add the flour mixture gradually and keep blending until everything is well mixed.
- Set your oven to 200 °C or 390 °F. Cover the baking tray with baking paper and put one heaped teaspoon of dough on in. Continue with the rest of the dough. Leave some distance between your cookies, as shown on the picture above. You might need a second tray or a second round of baking, depending on the size of your tray.
- Bake for 15 minutes and set aside to cool down.
- To make the cream: firmly mix mascapone cheese with honey and put it in the fridge.
- When your cookies are at a room temperature, assemble the bites by spreading the cream over the flat side of one cookie and covering it with the flat side of another cookie. Continue with the rest.
- Refrigerate for 30 minutes - 1 hour.
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