Coconut Carrot Cake No-Bake Biscuits with Cream Cheese Icing

carrot biscuits
  • 2 large carrots, peeled
  • 1 cup raw pecans
  • ½ cup cashews
  • ½ cup shredded unsweetened coconut, plus extra (optional) for garnish
  • ¼ cup almond butter
  • 2 tablespoons plus 2 tsp. pure maple syrup, divided
  • 1 ½ tsp. pure vanilla extract, divided
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. salt
  • 110g cream cheese, softened
  1. Line a baking sheet with aluminium foil, a Silpat or parchment paper, and set aside.
  2. Cut carrots into large pieces and place them in a food processor bowl with a blade attachment. Pulse carrots until finely chopped.
  3. Add pecans, cashews, coconut, almond butter, 2 tablespoons maple syrup, 1 tsp. vanilla, spices and salt.
  4. Process until mixture is well-combined, scraping sides of food processor as necessary.
  5. Mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
  6. Using clean hands, form the dough into 15 equally shaped balls, approximately 3cm in diameter. Place balls on baking sheet, then use your thumb to flatten with an indentation.
  7. Prepare the Icing in a mixing bowl by combining cream cheese, 2 tsp. maple syrup and ½ tsp. vanilla extract.
  8. Mix well with a hand mixer until creamy.
  9. Top each biscuit with a spoonful of Icing, then sprinkle with additional shredded coconut if desired.
  10. Place biscuits in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes.
  11. They may be stored in refrigerator or freezer.