Carrot Cake Bites

Raw Vegan Carrot Cake bites with a Creamy Cashew Frosting! ๐Ÿฅ•๐Ÿงก

Quick, simple, natural, easy, delicious! ๐Ÿค


  • 1 cup carrots, finely shredded
  • 1 cup medjool dates, pitted
  • 1/2 cup coconut flour/dessicated coconut powder
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 teaspoon cinnamon powder
  • 1/4th teaspoon cardamom powder
  • 1/4th teaspoon ginger
  • Pinch of salt


  • Process the dry ingredients in a food processor until they turn into a flour like consistency
  • Add the carrots and dates and process until it forms a crumbly dough
  • Add the mixture to your dish of choice and spread evenly with the help of a spatula of back of a spoon

For the frosting, you will need:

  • 1 cup cashews, soaked
  • 3 medjool dates, soaked
  • 1 tablespoon lemon juice
  • 1/4th cup of water

Blend the ingredients together to form a thick cream. Adjust the quantity of water to the consistency you desire.

Pour the cashew cream on the carrot cake layer and spread evenly.

Garnish with toppings of choice. Nuts, dessicated coconut or carrots if you wish to.

Allow to set in the refrigerator for 3-4 hours before cutting into bite sizes pieces. Enjoy! ๐Ÿงก

Ps. This keeps well for up to a week in the refrigerator.


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