I love making mini desserts because the truth is, my sweet tooth is usually satisfied after having a bite or two (or three!) of dessert. These mini cakes are great to have after a meal when you are craving that quick sugar fix. They leave you feeling satisfied and guilt free. Oh and they are raw vegan which makes them that much more awesome!

Raw Mini Carrot Cakes [Vegan]





  • 1 cup organic oat groats ground in food processor
  • ½  cup almond meal
  • ½ cup shredded carrots
  • ¼ cup sweetener of your choice (maple/coconut nectar/agave)
  • ¼ cup Thompson raisins
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp himalayan salt
  • ½  tsp pumpkin pie spices
Cashew Icing
  • 1 cup soaked cashews
  • ¼ tsp sweetener of your choice (maple/coconut nectar/agave)
  • 1 tsp vanilla extract
  • Juice of ¼ lemon


  1. Combine all ingredients and mix well. Lay contents on a piece of parchment paper (may need to divide onto two pieces of parchment).
  2. Lay a second piece of parchment on top and using a rolling pin, roll flat until about ¼ - ½  inch thickness throughout.
  3. Use a cookie cutter or top of round glass and press to form cake layers (little round shapes).
  4. Dehydrate at 105 degrees for 12 hours.
Cashew Icing
  1. Blend all ingredients in a high speed blender, may need to stop to scrape down a few times. Keep going until you get a smooth texture.
  2. To assemble the cakes, add a scoop of icing between two cakes and press down. Refrigerate for up to 1 week.


If you don’t have a dehydrator, add ¼ cup coconut oil and let harden in the fridge for at least 1 hour.


Nutritional Information

Total Calories: 1,930 | Total Carbs: 232 g | Total Fat: 93 g | Total Protein: 61 g | Total Sodium: 27 mg | Total Sugar: 76 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.