These raw carrot cake bites with cashew cream cheese frosting are vegan, gluten-free, and refined sugar-free for a wholesome and delicious dessert everyone can enjoy. A fan-favorite, I think you’re going to love them.
Disclosure: This post may contain affiliate links.
Today we are going to explore the world of RAW desserts.
Back when I started this blog, I became a bit of a raw dessert connoisseur. Raw desserts can be a bit intimidating for beginners. I know this first hand; I used to be terrified of them. However, as anyone will tell you, they are surprisingly simple to make.
In 2012 I started experimenting with raw desserts and I was amazed at how a few simple ingredients could create endless flavor combinations with the most decadent and delicious tastes and textures. Better yet, there is quite a lot of room for trial and error since you can test and taste as you go. This is obviously different than most baking allowing even beginners to make incredible raw desserts.
Throughout the years, my raw desserts have been some of my most popular recipes. Such as:
- Chocolate Hazelnut Cheesecake Bars
- Mint Chocolate Ice Cream
But my most popular raw dessert recipe to date (and the 2nd most popular recipe on this blog next to my vegan blueberry muffins) are these Raw Carrot Cake Bites. Made with a base of walnuts, carrots, and dates, these cake bites are packed with flavor and nutrients for a dessert we can feel GREAT about biting into.
Recommended Ingredients and Equipment
Ingredients & Substitutions
- Carrots
- Walnuts
- Medjool Dates – Make sure to use Medjool dates over regular dates; they are juicier and sweeter than normal dates giving this cake both a deliciously moist texture while sweetening naturally.
- Unsweetened Shredded Coconut – This is sometimes called desiccated coconut. Make sure to use unsweetened.
- Spices – You will need a blend of cinnamon, ginger, nutmeg, and salt
- Cashew Cream Cheese Frosting – This is a combination of raw cashews, raw agave nectar, vanilla extract, lemon juice, salt, and coconut oil.
Recommended Equipment
For this recipe, I highly recommend a Vitamix. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews.
You will also need an 8×8 baking pan, a food processor, an offset spatula, and a sharp knife. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to make Raw Carrot Cake Bites
Like I said earlier, raw desserts can be quite simple to make. There is a lot more room for trial and error and there is a seemingly endless combination of flavors and textures with just a handful of basic ingredients.
Step One – Shred the Carrots
By hand or in your food processor, shred the carrots. You want 2 1/2 cups of shredded carrots for this recipe which is about 3 large carrots.
Step Two – Carrot Cake Base
To make the carrot cake, start by blending together the dates and walnuts in your food processor. Blend them until the walnuts and dates have broken down into a uniform crumb; it should sticks together when pressed between your fingers.
Once we have our base, we add the carrots, coconut, spices, and salt. Process again until all the ingredients are well incorporated into a uniform cake.
At this point the cake base will be quite soft; it sets up in the freezer. Transfer the cake to a prepared cake pan and freeze.
Step Three – Cashew Cream Cheese Frosting
To make the cream cheese frosting, throw everything into the blender, liquids first, except the coconut oil. Blend until silky smooth and then, with the motor running, slowly add the coconut oil until it is completely incorporated.
Pro Tip: If you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
Step Four – Frost the Cake
The cream cheese frosting will be quite pourable at this point. Pour it onto your chilled cake. Using an offset spatula, spread it evenly over the top then wrap the cake plastic wrap and freeze for at least 2 hours to let the cake set up.
Serving and Storing
Serving – Keep the cake in the freezer for at least 2 hours before serving. When you are ready to serve, pull the carrot cake out and let it thaw 10-20 minutes (depending on how frozen it is) before slicing. Slice with a sharp hot knife, cleaning it off between each use for clean cuts. The cake should be served immediately. It will soften if left out too long at room temperature.
Storing – The uneaten cake should be stored in the freezer. Tightly wrap it in plastic wrap and store it for up to 2 months.
Disclosure: This post may contain affiliate links.
More Raw Dessert Recipes
- Chocolate Hazelnut Cheesecake Bars
- Mint Chocolate Ice Cream
- Coconut Cream Pie
- 3-Ingredient Pecan Pie Tartlets
Raw Carrot Cake Bites
Ingredients
Carrot Cake
- 2 1/2 cup shredded carrots, about 3-4 large carrots
- 1 1/2 cup raw walnuts
- 1 cup Medjool dates, pitted
- 1 cup unsweetened shredded coconut
- 1 tsp ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp ground nutmeg
- pinch of salt
Cashew Cream Frosting
- 1 cup raw cashews
- 1/4 cup water
- 3 tbsp maple syrup or raw agave nectar*
- 1 tsp vanilla extract
- juice of 1/2 lemon
- pinch of salt
- 1/3 cup coconut oil, melted
- walnuts and extra cinnamon, for finish
Instructions
- Line an 8×8 baking dish (or equally sized pan) with parchment paper letting the edges hang over the sides of the pan.
- By hand or with a food processor using the grating attachment, shred the carrots. Place them in a large bowl and set aside. Clean out the food processor and switch to the blade attachment. Blend together the walnuts and dates into a uniform crumb; it should sticks together when pressed between your fingers. Add carrots, coconut, spices, and salt and blend again, scraping down the sides as needed, until the carrots are fully incorporated.
- Press the cake into the prepared pan, smooth over the top, and place in the freezer while making the cream cheese frosting.
- To make the cream cheese frosting, combine cashews, water, agave nectar or maple syrup, vanilla, salt, and lemon juice in a high-powered blender. Blend until silky smooth. Add coconut oil and blend to combine. Pour onto the chilled cake and smooth the top. Cover in plastic wrap and freeze for at least 2 hours.
- When ready to serve, remove the cake from the freezer. To release it from the pan, pull up the sides of the parchment paper. Top with walnuts and dust with cinnamon. Let it thaw 10 minutes at room temperature.
- With a hot, sharp knife cut cake into 2 x 2-inch pieces. If the cake is very frozen, let it thaw an additional 15 minutes before serving.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Erica says
Hi! I was in India, where I had a cake very similar to this and fell in love- I have scoured the internet and yours looks like the closest thing to that cake and I can’t wait to make it. However- I really dislike shredded coconut and I wondered if I could just substitute more carrot? Or perhaps you don’t notice the coconut? I dont mind coconut flavor, its more the texture that I dislike.
Thanks in advance, and I cant wait to try more of these amazing looking recipes!
Lynda says
Hi, my son is allergic to lemons, would the frosting still work if I omit the lemons or are the lemons necessary to prevent discoloration of the frosting. Thank you!
Sarah says
The lemons help create a tartness so that it’s more similar to cream cheese. You could sub some apple cider vinegar or leave it out all together.
Sam says
This…is incredible. After about three days of scouring blogs and trying different recipes, we are beyond thrilled. This is the best of any carrot cake, raw carrot cake or raw dessert I have ever made, hands down. My fiancé, a very picky executive chef, is inhaling it like there will never be another one to eat for as long as he lives. YAY!!!! Also, your site is gorgeous and I can’t wait to feature it on my own! 🙂
Sarah says
Well you just made my day. 🙂 Thanks! Glad it was a hit.
Mina Yanakieva says
I just made the carrot cake and it is delicious. In the carrot mixture I added 3/4 tbs ginger for an extra kick. My only disappointment was that these measurement are were too small for a regular cake. I am from Europe and I calculated that a 9” pan is supposed to be 22sm. I used a round 26sm pan and the carrot part became less than a finger thick. It would have been even worse with the frosting if it wasn’t for two bananas that I added in the mixture. I believe it got even better with the bananas.
I will definitely try it again but would probably double all the ingredients.
suzie blair says
Hi Sarah, I just found your blog and have to say, I am sooooo excited. The first recipe that caught my eye was your raw carrot cake. It is one of my most favorite cakes. My question is this, if I keep the frosting and cake separate, can I freeze this cake. I am the only vegan/raw in my home and even though I know I am up for the challenge of eating the entire thing myself, I also know that I should not. Being able to freeze the cake would really help.
Thank-you for any help and please keep up the great work!!!!
Sarah says
I’m glad you found me too, Suzie! Yes, it will work just fine to freeze the cake without frosting. The frosting should be fine in the refrigerator for about 5 days, but you could also freeze it once (you wouldn’t want to keep freezing and rethawing). Or you could try making smaller batches of the frosting. Any of those ways should be fine. Enjoy!
Bonnie Hellstrom says
I have just found your blogspot I am so excited and looking forward to trying your recipes. Years ago ,I had a meatless loaf I know it had walnuts as one of the main ingredients. I hope you have recipes for something similar. It was truly delicious.
Sarah says
Hey Bonnie. Glad you found me! I don’t have anything like that on my blog. But this one is my go-to when I’m wanting to make a lentil loaf: http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/
EleanorMayC says
Hi, just wondering if shredded coconut means desiccated (dried and shredded) coconut or literally grating fresh coconut? Xx
Sarah says
desiccated. I’ll note that in the recipe.
Jerilyn says
Hi Sarah,
I’m making these Thursday night for work on Friday! Just wondering how best to keep them until Friday morning 🙂 Should I keep them in the freezer or fridge?
Sarah says
I would say fridge since it will be less than 24 hours.
Kaitlyn says
Any idea how many calories this has in total ? Thanks 🙂
Sarah says
I am not sure. If you do a calorie count, let me know what you find out.
C'Anne says
Just finished making these, they are in the freezer! You forgot to warn people to not put a spoon into the cashew cream… I nearly sat down with the blender and the spoon! Thank you so much for sharing. The nutrition calculator I used came up with 106 calories per 1×2″ bite.
Sarah says
Lol, glad you like them! And thanks for sharing the calorie count!
Ilyan says
I actually got nearly exactly double the calories on my count. 205 calories per piece if the recipe is divided by 15.
Shannon says
Would love to try these out but can’t have nuts. Would you have a good substitute for the walnuts?
Sarah says
I’m really not sure what could replace the walnuts in this, as they are the bulk of the consistency. Raw and nut-free can be hard to find. I do have one recipe that is both: http://www.thesweetlifeonline.com/2013/03/21/raw-coconut-lime-tart/. I’m sorry I can’t be more helpful.
Colleen says
have a question about the frosting: what could you use besides the cashews? i want to make this for my friend but she can’t have them. the only nut she can have is walnuts (weird i know) as to Shannon’s question; could she have almonds seeing as they are not in the nut family they
are in the peach family?
Uli says
This was delicious! I used leftover pulp from juicing (orange + carrot), and added a dribble of water so it would come together. I also only had hazelnuts at hand, still yum. Thanks for sharing!
Annette says
I’am from Germany and I am allergic to wheat, dairy and I have to reduce gluten. Also I try to be vegan and eat no sugar.
Thank you for the recipe, I tasted delicious. I will surprise my non-vegan friends with the Carrot Cake Bites next week. I’m sure, they will ask for the recipe!!
Tammy says
These were my first attempt at a vegan dessert…and WOW. There is hope for me and my family to change our lives and our health, while still really enjoying food. Thank you, thank you so much.
Sarah says
I’m so glad you tried it!
Jessica says
Hi there! Can I make this w/carrot juice pulp?
Sarah says
I think that would work great! Let me know how it turns out.
Monika says
I’m also wondering how the carrot juicing pulp leftover version worked. I’m always looking for things to do with it! I look forward to hearing from Jessica.
Denise says
I just made this without the frosting, it’s now chilling in the fridge. I was licking my hand after I finished mixing them and it is so delicious!!!!!! My very 1st raw “cooking”!!!!! Since I do not have couple of the ingredient in my pantry, I used dried cranberries, and dried prune, dried fig, also added sesame seeds, sunflower seeds and almonds. Just can’t wait to bite them!!!!!
Laura Dembowski says
That looks awesome! Cant even tell they’re not real carrot cake. Can’t wait to try them!