Cashew Carrot Bites with Honey Cream. An easy, inventive dessert—moist, flavorful and lighter than a traditional carrot cake.
This recipe saved a last-minute birthday morning when my husband realized he needed to bring cake to work and all the shops were closed. I found a bunch of carrots in the kitchen and remembered a carrot bite recipe I once made in Moscow with honey cream. I couldn’t find all the original ingredients that Sunday, so I improvised: I swapped walnuts for cashews and reduced the sugar and butter to make the bites lighter while keeping them moist and sweet. The result was a hit—so much that I had to make a second batch the same day.
The bites are simple to prepare and travel well, which makes them perfect for gatherings and potlucks. They’re tender from grated carrots and have a pleasant crunch from chopped cashews. A light honey-mascarpone cream brings a subtle sweetness and smooth finish without weighing the treats down. The recipe below includes tips for grating carrots and chopping cashews, plus how to space the dough on the baking tray for even baking.
How to Make Cashew Carrot Bites with Honey Cream
Before the recipe, a quick visual guide: grate carrots finely and roughly chop the cashews, as shown below. When placing the dough on the tray, leave space between each mound so they bake evenly.
Cashew Carrot Bites with Honey Cream
Ingredients
For the bites:
- 200 grams or 7 oz carrots (about 4 medium)
- 150 grams or 5.3 oz cashew nuts (or walnuts)
- 130 grams or 1/2 cup 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 cup 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
Instructions
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Peel and finely grate the carrots. Roughly chop the cashews (or walnuts).
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In a bowl, whisk together flour, corn starch, cinnamon, baking powder and salt. Set aside.
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In a larger bowl, beat the egg with the sugar until smooth. Add butter and vanilla, and continue blending for 2–3 minutes until creamy.
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Switch to dough hooks (or use a spatula) and mix in the grated carrots and chopped cashews. Gradually add the flour mixture and combine until evenly mixed.
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Preheat the oven to 200 °C (390 °F). Line a baking tray with parchment paper and place heaped teaspoons of dough on the tray, leaving space between each. You may need a second tray or a second batch depending on tray size.
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Bake for 15 minutes. Remove and allow the cookies to cool to room temperature.
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For the cream, mix mascarpone with honey until smooth and chill briefly in the fridge.
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Assemble the bites by spreading honey-mascarpone on the flat side of one cookie and sandwiching with another flat side. Repeat for all cookies.
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Refrigerate for 30 minutes to 1 hour to set. Serve chilled or at cool room temperature.
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Enjoy!
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Cheers! Elena