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Home » Recipes » Raw Carrot Cake Bites

Raw Carrot Cake Bites

by Sarah McMinn / Posted: November 4, 2012 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 2 hrs 20 mins

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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. 
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. 
Raw Carrot Cake

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.

Raw carrot cake bites on a cutting board

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.

Dates, carrots, walnuts, and shredded coconut on a cutting board
Table of Contents show
Recommended Ingredients and Equipment
How to make Raw Carrot Cake Bites
Serving and Storing
More Raw Dessert Recipes
Raw Carrot Cake Bites
Carrot Cake
Cashew Cream Frosting

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.

Shredded carrots in a measuring cup

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.

Dates and walnuts in a food processor

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.

Raw carrot cake in a baking dish

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.

Finished recipe on a wooden platte

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.

Raw carrot cake bites on a cutting board

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 on a cutting board

Raw Carrot Cake Bites

These raw no-bake 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.
4.73 from 18 votes
Print Pin Rate
Prep Time: 20 minutes
Freezing time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 16 pieces
Calories: 239kcal
Author: Sarah McMinn

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
US Customary - Metric

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. 

Notes

Serving and Storing - 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. Leftover cake should be stored in the freezer. Tightly wrap it in plastic wrap and store it for up to 2 months.
Recipe Tips - If you don't have a high-powered blender, soak the cashews for at least 6 hours before preparing the cake. When soft, drain and rinse the cashews and blend them in your blender or food processor until completely smooth. Depending on the strength of your blender this may take up to 10 minutes. 
 

Nutrition

Calories: 239kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Sodium: 17mg | Potassium: 265mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3340IU | Vitamin C: 1.4mg | Calcium: 31mg | Iron: 1.2mg
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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 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Dena says

    July 13, 2018 at 2:14 pm

    This recipe sounds great, unfortunately my son is highly allergic to cashews. Do you know of any other nuts I could replace the cashews with?

    Reply
    • Sarah says

      July 16, 2018 at 6:38 am

      Macadamia nuts would work.

      Reply
  2. Laura says

    March 27, 2018 at 3:35 pm

    5 stars
    These are delicious! Followed recipe exactly, but I did let them thaw completely. My Guinea pigs, my coworkers, and I liked them best thawed with a little chill. And they are even more tasty the second day, not refrozen but just refrigerated.

    Reply
    • Sarah says

      March 30, 2018 at 9:30 am

      I'm so glad you liked them. Thanks for sharing 🙂

      Reply
  3. Steve says

    September 08, 2017 at 8:15 pm

    I am not vegan. I made this recipe and it was awesome....

    Reply
    • Sarah says

      September 11, 2017 at 7:48 pm

      So glad you liked them!

      Reply
  4. Naama says

    August 12, 2017 at 11:35 am

    Hi! That looks amazing! A question: if I thaw the cake, can it be freezed again?

    Reply
    • Sarah says

      August 13, 2017 at 6:46 am

      Yes but I wouldn't refreeze more than once as it would begin to compromise the texture and taste.

      Reply
  5. Alisa Ewert says

    April 12, 2017 at 1:01 am

    Well we all need such food to cover our hot days like Upcoming Summer

    Reply
  6. Debbie Martin says

    March 30, 2017 at 9:09 pm

    Could I make this is a large round tin so it is like a raw carrot cake cheesecake?

    Reply
    • Sarah says

      April 01, 2017 at 8:00 am

      Yeah, that should work. It will just take longer to thaw before serving.

      Reply
  7. Pam H says

    March 23, 2017 at 6:24 pm

    I made the raw carrot cake bites for the first time today....and they are TERRIBLE! Firstly, the consistency, they fall apart far too easily. There needs to be something to hold the carrot bottom together better. Secondly, far too much carrot in this recipe. You could not taste any other ingredient because of the overload of carrots in it. Thirdly, the instructions said to thaw for 25 minutes prior to serving...I had it out for over two hours prior to eating it & it was still like ice & the centre was slightly frozen. This "dessert" was not the least bit enjoyable! The flavour, texture & temperature at which to eat it was awful. I would not recommend this to anyone. Totally disappointed. Wish I could get my ingredients back, it was not cheap to make either.

    Reply
    • Sarah says

      March 26, 2017 at 5:02 pm

      If you want to send me an email we can talk about the preparation of the dessert. This is the first time I've heard about anyone having these issues, so maybe you could clarify your process a bit so I understand what went wrong.

      Reply
  8. Flo says

    March 15, 2017 at 8:18 am

    I have prepared this dessert such as cake for the birthday of my son. I increased the quantity of products to get more. In the cream I added and coconut cream to achieve density and intense flavor. Everyone liked the magical tast?, even non vegans! Thank you for the great idea!

    Reply
  9. Polly says

    July 19, 2016 at 12:57 pm

    Made this today and we love it! Thanks so much for the recipe.

    Reply
  10. Anna says

    July 17, 2016 at 9:28 pm

    Thanks for the recipe! Super yummy & I didn't even make the frosting b/c my son is allergic to cashews 🙁 Any idea how long this will last in the fridge? I feel like it should last for a few weeks - am I crazy? Do the carrots spoil faster if they are all chopped up?? My whole carrots seem to last forever in the fridge!!!

    Reply
  11. Krista says

    July 27, 2015 at 11:22 am

    Hi, I am wondering if freezing these for 3 weeks would be OK... would they thaw and taste just as good, or would freezing this long ruin the texture somehow. Have you ever frozen these for that long?
    Making ahead for a wedding in 3 weeks, hoping it will be OK.
    Thank you. I've made these many times but have only ever frozen for the 2-3 hours. They're always so good and loved by all.

    Reply
    • Colleen says

      August 29, 2015 at 7:15 am

      you can freeze almost anything, the trick is to thaw in the refrigerator, not the counter. this stops the food from getting soggy. it is something i learned working in a coffee shop. i catered my daughters wedding and had a whole lot of baking to do so did it in batches and froze all, thawing the day before in the fridge, everything was fine

      Reply
  12. Bec says

    April 26, 2015 at 9:14 pm

    THE BEST raw carrot recipe I have ever made. WOW!!! Thank you so much for sharing this. It also has cheaper/less ingredients than most raw recipes I found. THANK YOU!! I will be making a batch for work tomorrow. As a coeliac who is also dairy & egg intolerant, you have made my day!

    Reply
    • Sarah says

      May 02, 2015 at 3:16 pm

      I'm so glad. And thank you for taking the time to leave such a kind comment!

      Reply
  13. Erica says

    April 20, 2015 at 10:42 pm

    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!

    Reply
  14. Lynda says

    April 20, 2015 at 4:40 pm

    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!

    Reply
    • Sarah says

      April 21, 2015 at 6:55 am

      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.

      Reply
  15. Sam says

    March 02, 2015 at 3:24 pm

    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! 🙂

    Reply
    • Sarah says

      March 02, 2015 at 4:12 pm

      Well you just made my day. 🙂 Thanks! Glad it was a hit.

      Reply
  16. Mina Yanakieva says

    January 10, 2015 at 1:58 pm

    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.

    Reply
  17. suzie blair says

    December 03, 2014 at 8:35 am

    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!!!!

    Reply
    • Sarah says

      December 03, 2014 at 9:05 am

      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!

      Reply
  18. Bonnie Hellstrom says

    October 05, 2014 at 1:17 pm

    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.

    Reply
    • Sarah says

      October 05, 2014 at 1:43 pm

      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/

      Reply
  19. EleanorMayC says

    April 29, 2014 at 2:56 am

    Hi, just wondering if shredded coconut means desiccated (dried and shredded) coconut or literally grating fresh coconut? Xx

    Reply
    • Sarah says

      April 29, 2014 at 10:26 am

      desiccated. I'll note that in the recipe.

      Reply
  20. Jerilyn says

    April 15, 2014 at 6:15 pm

    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?

    Reply
    • Sarah says

      April 15, 2014 at 6:41 pm

      I would say fridge since it will be less than 24 hours.

      Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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