Carrot Cake Cookie Recipe

Carrot cake is my absolute favorite desert and when I found out I can make it raw, my heart jumped with joy! I’d like to thank Megan Elizabeth for inspiring this recipe (I modified hers a bit):• 1/2 cup of Shredded Carrot (I use the pulp of carrot that is left over from juicing)
• 1/2 cup of Raisins
• 1/2 cup of Shredded Coconut (can be found online or WholeFoods)
• 1/2 Heaping Teaspoon Cinnamon
• 1/2 Cup of Walnuts
• 6 Medjool Dates

Directions:
Place the carrots, raisins, only 2 tbsp of coconut, cinnamon, walnuts, and dates into your food processor. Pulse chop until the ingredients are evenly mixed. Roll the mixture in the excess coconut slightly so it is no longer sticky. Press the mixture into the desired shape. I made round shapes because they are easy to make. Place in the fridge for 30 mins to an hour to make them more firm.

Enjoy! 

P.S. If you want to buy a food processor (which is seriously one of the best investments I’ve ever made) and are looking for the best options, check out the ones I recommend.