Raw Vegan Carrot Cake Bites

Vegan Carrot Cake Bites

Raw Vegan Carrot Cake Bites


  • 3 cups shredded carrots
  • 1 cup pitted Medjool dates, chopped fine
  • 1 cup walnuts
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of sea salt
  • 1 cup raw cashews, soaked in water for 6 hours
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt
  • Water as needed for blending
  • ½ cup walnuts, chopped for garnish


To Make the Frosting:
  1. In a blender, process the frosting ingredients until smooth and creamy.
  2. Chill in the freezer for at least one hour.
To Make the Cake:
  1. In a food processor, blend all the cake ingredients until well combined.
  2. Spread and press mixture into a mini cheesecake or spring form pan.
  3. Spread chilled icing on the cake. Garnish with additional walnuts, if desired.
Vegan Carrot Cake Bites Yield: 24 Pieces Print
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