Raw Vegan Carrot Cake Bites
This no-bake vegan carrot cake is soft and moist with irresistible texture and topped off with a creamy cashew frosting that’ll have you coming back for seconds in no time!
Equipment
Ingredients
Vegan Cashew Frosting
- 1 1/2 cups raw cashews soaked for 4 hours or overnight
- 1/2 cup plant-based milk
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1/4 tsp salt
Raw Carrot Cake
- 2 cups raw almonds or 1 1/2 cups almond flour
- 1 cup shredded coconut
- 1 cup shredded carrot
- 1/2 cup maple syrup or other vegan sweetener
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- Pinch nutmeg
- 1 orange zest
- 1/2 tsp ground ginger
Instructions
- Start by making the frostingPut all the frosting ingredients in a food processor or blender, and blend until you get a smooth paste-like consistency.
- Then move on to the raw carrot cake.
- Line a square 8x8 baking pan with parchment paper.
- Process the almonds until you get a flour consistency (skip this if using almond flour).
- Then add the rest of the carrot cake ingredients except the carrot to the food processor and pulse until you get a sticky paste.
- Pour the mixture into a bowl and fold in the shredded carrot until well mixed.
- Transfer the carrot cake batter into the baking pan, and spread it out until it's smooth and even.
- Layer with the pre-prepared cashew frosting, and smooth it out until the cake is evenly covered.
- Pop the cake into the freezer for 3-4 hours, or until the frosting is semi-firm to the touch.
- Take it out of the freezer, cut it into slices, and store in the refrigerator for up to a week, or leave it in the freezer for up to 1 month.
- Serve chilled, not frozen. If taking it out of the freezer, let it thaw for 30 minutes before eating.
Notes
Feel free to use whichever plant-based milk and sweetener you prefer for this recipe.
Nutrition
Serving: 1gCalories: 232kcalCarbohydrates: 19gProtein: 6gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 1mgSodium: 64mgFiber: 3gSugar: 12g
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