Description
These Raw Vegan Carrot Cake Bites are a delicious, healthy treat made with simple, whole-food ingredients. Packed with raw nuts, shredded carrots, and a creamy cashew-based frosting, they require no baking and are perfect for a guilt-free snack or dessert. Naturally sweetened with maple syrup and flavored with warming spices, these bites are both refreshing and satisfying.
Ingredients
Scale
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
Carrot Cake Base
- 2 cups raw almonds or 1 1/2 cups almond flour
- 1 cup shredded coconut
- 1 cup shredded carrot
- 1/2 cup maple syrup
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of nutmeg
- Zest of 1 orange
- 1/2 tsp ground ginger
Instructions
- Prepare the Frosting: Blend all frosting ingredients—including soaked cashews, plant-based milk, coconut oil, maple syrup, vanilla extract, lemon juice, and salt—in a food processor or blender until the mixture is smooth and creamy.
- Prepare the Baking Pan: Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the carrot cake bites.
- Process Almonds: If using raw almonds instead of almond flour, pulse them in the food processor until they reach a fine, flour-like consistency.
- Make the Carrot Cake Dough: Add the almond flour (or processed almonds), shredded coconut, maple syrup, vanilla extract, ground cinnamon, nutmeg, orange zest, and ground ginger into the food processor and pulse until a sticky dough forms.
- Add Shredded Carrot: Transfer the dough to a bowl and fold in the shredded carrot gently until it is evenly combined throughout the mixture.
- Press Mixture into Pan: Evenly press the carrot cake dough into the lined baking pan, creating a uniform layer.
- Spread Frosting: Spread the prepared cashew frosting evenly over the top of the pressed carrot cake mixture.
- Freeze: Place the pan in the freezer for 3 to 4 hours, or until the frosting firms up to a semi-solid texture.
- Slice and Store: Remove from the freezer, slice into bite-sized squares, and store them in the refrigerator or freezer according to preference.
- Serve: Serve the carrot cake bites chilled. If frozen, allow them to thaw for about 30 minutes before eating for best texture and flavor.
Notes
- Soaking the cashews for at least 4 hours or overnight ensures a smoother frosting texture.
- Using almond flour is a convenient shortcut, but raw almonds processed to flour add a fresher nutty flavor.
- Ensure the carrot is finely shredded for even mixing and texture.
- These bites are best stored in the freezer or refrigerator and served chilled for optimal taste.
- You can customize the spices to your preference, adding more or less cinnamon, ginger, or nutmeg.
