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 8x8 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 ½ 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 ½ cup shredded carrots, about 3-4 large carrots
- 1 ½ cup raw walnuts
- 1 cup Medjool dates, pitted
- 1 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ½ tsp. ground ginger
- ¼ teaspoon ground nutmeg
- pinch of salt
Cashew Cream Frosting
- 1 cup raw cashews
- ¼ cup water
- 3 tablespoon maple syrup or raw agave nectar*
- 1 teaspoon vanilla extract
- juice of ½ lemon
- pinch of salt
- ⅓ cup coconut oil, melted
- walnuts and extra cinnamon, for finish
Instructions
- Line an 8x8 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
argone says
Your carrotcake and your pictures are gorgeous !! I will try to convert all this in grams and make it (not very familiar with cups at all) ! (eh yes, I'm in Europe) - Thank you !
Akane says
You turned my raw switch on! Thanks.
Kristen says
i made these yesterday! they were delicious and even my non vegan mom loved it!
Aleks says
Just made these..they are delicious!!
Kathy D says
Thanks for your recipe. I made it yesterday and it has been quite a hit at our house. Perfect for the holidays.
I just wanted to comment on your directions for the cream frosting. In the ingredient list you have "zest of 1/2 a lemon" yet in the directions it says to add lemon juice. I zested half the lemon and then also squeezed it and added the juice as well. Your directions for the cream start out referring to a food processor and then a blender. I used a blender and it was perfect. I just thought this paragraph might be confusing to some???
In any case, I will be making this recipe often. Thank you again for your sweetness!
Sarah says
Thank you! I must have been going on little sleep when I wrote out the recipe and very much appreciate you pointing that out. I edited it to make more sense. I'm glad you like it and thank you for taking the time to help clarify!
Laura says
Great recipe -- thank you for sharing! I made these tonight and they are perfect-- great texture, color, taste. I will definitely make these again.
Suzette says
Thanks for this recipe. I've recently been told that I must take medication for high cholesterol. I'm reluctant to take it and my doctor has given me three months to see if a change in diet will help. I'm basically going vegan and I love my desserts so I will be following you closer. Thanks again for your time and efforts.
Sarah says
I'm glad you found me. I hope you see great results with a vegan diet! I have seen it work on other people close to me who have high cholesterol.
Kate Info says
I am thrilled about this recipe!!! I LOVE carrot cake! However, if I were to use a different sweetener, perhaps honey...would that convert the same as the Agave? I am new to this lifestyle, but Agave isn't approved for me.
Sarah says
Agave is a bit sweeter and thinner than honey, so you might want to add 1/4 cup honey, rather than 3 tbsp. Let me know how it works out!
Tobi Pawson says
Well, looks like I just found my dessert for the holidays. Thank you so much! 🙂
Sarah says
Thank you! Can I also share with you my Mostly Raw Pumpkin Pecan Cheesecake?
http://www.thesweetlifeonline.com/2012/10/31/almost-raw-pumpkin-pecan-cheesecake/
this is going to be my dessert for the holiday!
Jessica VanDerslice says
Um, oh my gosh! You give a struggling foodie turned natural health food eater hope for a very yummy, healthy future! Looks delicious! Can't wait to browse and make more of your amazing recipes!
Sarah says
I'm glad you found me! Enjoy!
vivacious vegan says
Sarah, I have an award for you over at my blog! Looove the look of those little carrot cakes!
Heather says
These look sooo delicious Sarah!!! Yay for gluten free/refined sugar free. Will be sure to tun in for some great recipes!
Sunita says
This is perfect. I recently found out that I am allergic to wheat. I'll be keeping close to your blog even more now!
Becca says
Neat recipe! I hope to try this!
Brooke says
Hi Sweet Life,
I am so excited for this challenge! I am committed to a gluten-free November with you and will MOSTLY cut out refined sugar with you as well. I am eager to see and make all your recipes. I've already made 3 from your GF category since Friday. Love them all.
Thanks!
Sarah says
I'm eager to hear how GF november works out for you! also, I miss you.
Taha says
I am new for vegan. I am not vegan but i want to eat clean.
I noticed that, cashews is 8 or 9$ per pound , isn't that expensive
Sarah says
You can find cashews in bulk for less, usually.
Wendi says
Hello, I am very new to eating vegan. I am also trying very hard to be gluten and sugar free. This
is my first Thanksgiving giving eating this way. No one in my family it husband eats this way. We are going to eat at his family's house in another state. I am going to bring my own food, at least what is in cans. Any suggestions?
Sarah says
I appreciate your question! This can be a hard thing to maneuver during the holidays and one that many face, so I've decided to decidate this coming friday's post to answering this question and more concerning eating vegan during a very un-vegan holiday. Thanks for inspiring the post!
Sarah says
I may not have time to address this in a post, so I wanted to share a few thoughts:
This is a hard one, because you are traveling. If his family is willing to work with you and your diet, you could ask them to pull out some of the food before they add butter or eggs to it. For example, every year we go to my parents house and my mom pulls out a bit of mashed potatoes and sweet potatoes before she adds butter.
You may also want to locate a grocery store (like Whole Foods) nearby your in-laws house. Whole Foods has amazing vegan and gluten free options for Thanksgiving meals that are pre-made and can be bought in individual proportions.
And if you have any time at your in-laws house you could prepare a little of your own food. Perhaps enough for everyone to taste and once they realize how delicious vegan/gluten-free food can be they may be excited to try it again next year.
here are a few Thanksgiving recipes that are vegan, gluten-free, and refined sugar free:
http://www.thesweetlifeonline.com/2012/10/31/almost-raw-pumpkin-pecan-cheesecake/
http://www.thesweetlifeonline.com/2012/10/22/meatless-loaf-cupcakes-with-butternut-squash-puree/
http://www.thesweetlifeonline.com/2012/11/07/vegan-bacon-and-apple-stuffed-sweet-potatoes/
good luck!