Raw vegan carrot cake bites with cashew frosting are made with wholesome natural ingredients that are full of healthy fats and energy. Walnuts, almonds and dates are the base of this delicious treat, perfect as a mid-morning or pre-workout snack.

Raw Vegan Carrot Cake Bites [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Base:

  • 1 1/2 cups pitted medjoul dates
  • 1 1/2 cups walnuts
  • 1 cup carrots
  • 1/2 cup almonds
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon ceylon
  • 2 teaspoon orange zest or lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger, grated
  • 1/4teaspoon nutmeg
  • 1/4teaspoon sea salt

For the Frosting:

  • 1 1/4 cup cashews
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons lemon juice
  • 3 tablespoons agave syrup
  • 1 pinch sea salt
  • 1/2 teaspoon vanilla extract


For the Base:

  1. Add almonds in a food processor and blend until you have almond flour.
  2. Add walnuts, shredded coconut, cinnamon, grated ginger, orange zest, sea salt, vanilla, and pulse till the ingredients come together.
  3. Don't over blend.
  4. Add the pitted dates to the mix and pulse till they are incorporated to the mix. Make sure the dates are very moist. If they are too dry,
  5. then soak them for 30 minutes in hot water to soften them up.
  6. Add the shredded carrot and give it a final pulse. You might need to scrape the mix from the sides of the food processor as it gets quite sticky at this point.
  7. Pour the mix in a form of your choice, lined with parchment paper. We use a 31x13cm/12x5in loaf pan.
  8. With a spatula, flatten the mix evenly. Then set aside in the freezer while you prep the frosting.

For the Frosting:

  1. In a high speed blender, blend together all the ingredients for the frosting until you have a very smooth cream. (If you don't have a high speed blender, you can use a food processor or a less powerful blender. Just make sure that you soak the cashew nuts overnight in cold water, or, if you don't have time, for 30/60 min in boiling water.)
  2. Take the base out of the freezer and pour the cream on top of it. Level out with a spatula, then put back in the freezer to cool for about 1 to 2 hours.
  3. Take out of the freezer, cut as you like, and sprinkle with some crushed walnuts.


This site uses Akismet to reduce spam. Learn how your comment data is processed.