Description
These Raw Vegan Carrot Cake Bites are a wholesome, no-bake treat that combines the natural sweetness of carrots and maple syrup with creamy cashew frosting. Perfect for a healthy snack or dessert, they feature a nutty carrot cake base topped with smooth, luscious frosting, all made from plant-based ingredients and free from gluten and refined sugars.
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 Cashew Frosting: Blend all frosting ingredients—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, setting aside this rich, flavorful topping.
- Line the Baking Pan: Place parchment paper inside an 8×8 inch baking pan, ensuring the paper covers the pan thoroughly to allow easy removal of the carrot cake bites later.
- Create Almond Flour (if needed): If you’re using raw almonds instead of pre-made almond flour, pulse them in a food processor until they reach a fine, flour-like consistency.
- Make the Carrot Cake Dough: Add all carrot cake base ingredients except the shredded carrot into the food processor—this includes the almond flour or processed almonds, shredded coconut, maple syrup, vanilla extract, cinnamon, nutmeg, orange zest, and ground ginger. Pulse until a sticky dough forms.
- Combine with Carrots: Transfer the dough into a mixing bowl and fold in the shredded carrot thoroughly to evenly distribute the moisture and texture throughout the mixture.
- Press into the Pan: Evenly press the carrot cake mixture into the lined baking pan, smoothing the surface to create a flat, compact base.
- Spread the Frosting: Generously spread the prepared cashew frosting evenly over the top of the carrot cake base layer.
- Freeze to Set: Place the pan in the freezer for 3–4 hours, or until the frosting feels semi-firm to the touch, ensuring the bites hold together well.
- Slice and Store: Remove the set cake from the freezer, slice it into squares, and store the carrot cake bites in the refrigerator or freezer to maintain freshness.
- Serve and Enjoy: Serve the carrot cake bites chilled. If stored frozen, allow them to thaw for about 30 minutes before eating for the best texture and flavor.
Notes
- Soaking the cashews overnight ensures the frosting is creamy and smooth.
- Use almond flour as a shortcut or process whole almonds yourself for a fresher taste.
- The bites can be kept in the fridge for up to 5 days or frozen for longer storage.
- Allow frozen bites to thaw briefly to soften the texture before serving.
- This recipe is naturally gluten-free, vegan, and contains no refined sugars.
