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.
These raw vegan carrot cake bites are free from gluten, refined sugar, refined fats, dairy, and eggs. They are packed with healthy fats and fibre, and sweetened with whole soft dates.
These little nuggets of joy are best served in small portions. After all, they pack quite a bit of calories. But fear not, a small bite of this sweet deliciousness will satisfy all of your sweet cravings, giving you sustained energy as a mid-morning snack or as a pre-workout energy boost
Walnuts and almonds: those two are a perfect flavour affinity with carrots and will form the base of the cake, and might extend your life span by two years.
Shredded coconut: added to the nuts base to make it lighter and fluffier.
Shredded carrots: will add colour, flavour, and moist to the cake.
Dates: our favourite natural sweetener, dates will add a healthy touch of sweetness to the cake. Soak them in warm water before blending if they are too dry.
Ginger, vanilla, orange zest, cinnamon: added to spice up the cake and give that cozy, warm, and fuzzy carrot cake feeling.
Cashews: will form the base of the frosting. High-speed blend them to make the frosting ultra silky. If you don't have high-speed blender, soak the cashews in hot water for an hour.
Coconut milk: to add the wow factor to the frosting. Use full fat milk, scoop up the solid part of it and discard the liquid.
Agave syrup or maple syrup: to add a touch of natural sweetness to the frosting.
Lemon juice: to add a touch of natural sourness to the frosting.
You'll need a high-speed blender or food processor.
📋 Recipe Card
Raw vegan carrot cake bites recipe
- High speed Blender or food processor
For the base
- 1.5 cups pitted medjoul dates (210 grams)
- 1.5 cups walnuts (125 grams)
- 1 cup carrots shredded (100 grams)
- 0.5 cup almonds (80 grams)
- 0.5 cup unsweetened shredded coconut (50 grams)
- 1 tsp cinnamon ceylon variety
- 2 tsp orange zest or lemon zest
- 1 tsp vanilla extract
- 1 tsp ginger grated
- 0.25 tsp nutmeg
- 0.25 tsp sea salt
For the frosting
- 1.25 cup cashews (150 grams)
- 0.5 cup full-fat coconut milk (140 grams)
- 2 tbsp lemon juice
- 3 tbsp agave syrup
- 1 pinch sea salt
- 1 tsp vanilla extract
- Start by shredding the carrots and set aside. If your dates are dry, soak them in hot water for 30 minutes. If you don't have a high-speed blender then soak the cashews overnight or boil them for 15 minutes before blending.
For the base
- In a food processor, add almonds and blend until you have almond flour.
- Add walnuts, shredded coconut, cinnamon, nutmeg, grated ginger, orange zest, sea salt, vanilla, and pulse till the ingredients come together. If you prefer a smoother consistency blend for longer, but if you like you carrot cake chunkier blend for less time.
- 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, then soak them for 30 minutes in hot water to soften them up.
- 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.
- Pour the mix in a form of your choice, lined with parchment paper. We use a 31x13cm/12x5in loaf pan.
- With a spatula, flatten the mix evenly. Then set aside in the freezer while you prep the frosting.
For the frosting
- In a high speed blender, blend together all the ingredients for the frosting until you have a very smooth cream.
- Note: 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, boil them for 15 minutes.
- 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.
- Take out of the freezer, cut as you like, and sprinkle with some crushed walnuts.
👨🏻🍳 Top tips
How do you make a smooth cashew frosting?
Make sure you blend the cashew nuts for as long as it takes to make the frosting extra smooth. You don't want to feel grainy pieces of nuts on your tongue.
If you don't have a high speed Vitamix blender, then soak the cashew nuts in cold water overnight, or in hot water for at least 1 hour. If you don't have the time, you can boil the cashews for 10 min to make them softer before blending.
What kind of fat should I use for the vegan frosting?
We don't add any refined fats like coconut oil or vegan butter. However, to make sure the result is luxurious and mouth-blowing make sure you get some full-fat coconut milk. Only use the solid part of the coconut milk, not the water.
How fine should I process the nuts?
When it comes to the base of the cake, remember to not over-process the nuts. You want some small bits of nuts in the base that will make the cake more airy and light.
What kind of dates should I use?
Use only very moist dates. If you don't, you'll feel pieces of the dates while you bite into the cake, and that's not nice. Medjool dates are the best for this, but any other type works too. If your dates are too dry, then let them soak for 30 min in very hot water.
Do I really need to add salt?
Yes! Add a pinch of sea salt to bring all the flavours together and to contrast the sweetness of this cake. Your taste buds will thank you.
📖 Questions & answers
Yes, this cake is free of gluten, refined fat, refined sugar, dairy and eggs and only made with wholesome natural ingredients. However, don't forget that it packs a good amount of calories and so it needs to be eaten in moderation.
We cut this cake into 24 small bites that we eat as a mid-morning or as pre-workout snack. It's good for breakfast too!
If you want super sharp cake bites, you need to freeze the cake before cutting it. This will make the frosting extra firm, and a breeze to cut trough it. Clean your knife between each cut. We recommend cutting it into small squarer for easy snacking.
Since this cake is made with mostly dry nuts and fruits, it goes best with some fresh blueberries, raspberries, or blackberries. The acidity of the berries will help cut through the sweetness of the cake.
They are delicious together! Also, a cup of tannin-rich green or black tea goes great with this one for a nice Sunday afternoon snack.
You can store these raw vegan bites in the fridge for up to 3 days, or in the freezer for a few weeks. The frosting will slightly change colour to a more cloudy white but don't worry, the cake's still good.
We like to eat the squares straight out of the freezer, but if you prefer a softer and moister bite, then store in the fridge, or let de-freeze for 15 minutes before serving.
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If you have any tips or questions let us know in the comments below!