Go Back
–+ servings
Raw Vegan Carrot Cake Bites Recipe

Raw Vegan Carrot Cake Bites Recipe

These Raw Vegan Carrot Cake Bites are a wholesome, no-bake treat combining carrots and maple syrup with creamy cashew frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine vegan
Servings 16 bites
Calories 150 kcal

Equipment

  • Food processor
  • 8x8-inch Baking Pan
  • parchment paper

Ingredients
  

Cashew Frosting

  • 1.5 cups raw cashews soaked for 4 hours or overnight
  • 0.5 cups plant-based milk
  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • 0.25 teaspoon salt

Carrot Cake Base

  • 2 cups raw almonds or 1 ½ cups almond flour
  • 1 cup shredded coconut
  • 1 cup shredded carrot
  • 0.5 cups maple syrup
  • 2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 orange zest
  • 0.5 teaspoon ground ginger

Instructions
 

Preparation

  • Blend all frosting ingredients—soaked cashews, plant-based milk, coconut oil, maple syrup, vanilla extract, lemon juice, and salt—in a food processor or blender until the mixture is smooth and creamy, setting aside this rich, flavorful topping.
  • Place parchment paper inside an 8×8 inch baking pan, ensuring the paper covers the pan thoroughly to allow easy removal of the carrot cake bites later.
  • If you’re using raw almonds instead of pre-made almond flour, pulse them in a food processor until they reach a fine, flour-like consistency.
  • Add all carrot cake base ingredients except the shredded carrot into the food processor—this includes the almond flour or processed almonds, shredded coconut, maple syrup, vanilla extract, cinnamon, nutmeg, orange zest, and ground ginger. Pulse until a sticky dough forms.
  • Transfer the dough into a mixing bowl and fold in the shredded carrot thoroughly to evenly distribute the moisture and texture throughout the mixture.
  • Evenly press the carrot cake mixture into the lined baking pan, smoothing the surface to create a flat, compact base.
  • Generously spread the prepared cashew frosting evenly over the top of the carrot cake base layer.
  • Place the pan in the freezer for 3–4 hours, or until the frosting feels semi-firm to the touch, ensuring the bites hold together well.
  • Remove the set cake from the freezer, slice it into squares, and store the carrot cake bites in the refrigerator or freezer to maintain freshness.
  • Serve the carrot cake bites chilled. If stored frozen, allow them to thaw for about 30 minutes before eating for the best texture and flavor.

Notes

Soaking the cashews overnight ensures the frosting is creamy and smooth. Use almond flour as a shortcut or process whole almonds yourself for a fresher taste. The bites can be kept in the fridge for up to 5 days or frozen for longer storage. Allow frozen bites to thaw briefly to soften the texture before serving. This recipe is naturally gluten-free, vegan, and contains no refined sugars.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 100mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 2500IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword gluten-free, Healthy Snack, no-bake dessert, Raw Vegan Carrot Cake Bites, refined sugar free, Vegan Treat
Tried this recipe?Let us know how it was!