Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Raw Vegan Carrot Cake Bites

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!
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 261kcal
Author: Mandy Applegate

Equipment

Ingredients

Vegan Cashew Frosting

  • 1½ cups raw cashews soaked for 4 hours or overnight
  • ½ cup plant-based milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt

Raw Carrot Cake

  • 2 cups raw almonds or 1 ½ cups almond flour
  • 1 cup shredded coconut
  • 1 cup shredded carrot
  • ½ cup maple syrup or other vegan sweetener
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch nutmeg
  • 1 orange zest
  • ½ teaspoon ground ginger
US Customary - Metric

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

Calories: 261kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 63mg | Potassium: 302mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
Tried this recipe?Let us know how it was!