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Almond Protein Carrot Cake Bite

These plant-based carrot cake bites showcase almonds in three delicious ways. Combining a familiar, comforting dessert flavor with plant-based ingredients and added protein gives these bite-sized treats a contemporary, snackable twist. Developed by The Food Group.
Almonds

Difficulty

Expert

Ingredients
Serves: 24 pieces
  • 40.94 g All-purpose flour
  • 2.14 g Baking soda
  • .31 g Salt, kosher
  • .96 g Cinnamon, ground
  • 28.61 g Vegetable oil
  • 38.91 g Sugar, granulated
  • 38.89 g Light brown sugar
  • 1.17 g Vanilla extract
  • 34.34 g Aquafaba
  • 61.41 g Carrots, peeled, grated
  • 24.56 g Almonds, chopped
  • 14.33 g Raisins
  • 10.24 g Protein powder, plant-based, unflavored
  • 22.89 g Almond butter, creamy
  • 36.63 g Vegan white chocolate
  • 3.66 g Almonds, chopped fine
Preparation
  1. Preheat oven to 177C.
  2. Whisk the flour, baking soda, kosher salt and cinnamon together and set aside.
  3. Next, combine the dry ingredients into the wet ingredients.
  4. Fold in the carrots, almonds, and raisins.
  5. Spoon approximately 13g of batter into silicon half dome molds (38mm diameter) and bake for 13 to 15 minutes or until domed and bounces back when slightly touched with your finger. (if a different size mold is used cook time may need to be adjusted)
  6. Remove from oven, allow bites to cool, then remove from molds.
  7. Melt the white chocolate and drizzle approximately 2g/ per bite onto the carrot cake bite, then top with finely chopped almonds, approximately 0.2g/ per bite.
Did you know?

This recipe is just the starting point. The Food Professional Hub brings food professionals the research, trends, and application insights needed to innovate with all forms of almonds. Discover how almonds deliver flavor, texture, and versatility across culinary and product development.