These raw mini carrot cake bites with cashew coconut cream frosting are magical! They are so fudgy, sweet, and coconutty. It’s The perfect healthy dessert or snack. They are vegan, paleo, gluten-free, and super easy to make.
I have accepted the fact that I am going to turn orange from all the carrots I eat this Easter season. And my puppy probably will too, from all the leftover carrots I feed her.
Mini carrot cake bites with cashew cream cheese frosting I make raw desserts and snacks all the time. They are my freezer staple. Raw energy bites and bliss balls are the most perfect morning pre-workout snacks, quick afternoon pick-me-up, or nightcap desserts. Since Easter is right around the corner, this girl is feeling festive! I combined my usual raw dessert technique and my paleo carrot cake flavor into these mini raw carrot cake bites! Hea-Ven.

Why  I love Raw Carrot Cake Bites

These carrot cake bites are packed with flavors and are super easy to make. No baking is required! healthy desserts on a table. There are nuts sprinkled on top

A Healthy Dessert and Snack Option

These raw carrot cake bites are healthy and suitable for many dietary restrictions. They are vegan, paleo, gluten-free, and refined sugar-free. Yet, not flavor-free.

Super Easy to make

All you need is a food processor and a cheese grater. These mini carrot cake bites will be ready to go into the freezer in under 20 minutes. three mini desserts stacked on top of each other. they are topped with a healthy frosting

Raw Carrot Cake Bites can be Enjoyed any time

This is truly a guilt-free dessert/snack. It is sweetened by dates, made of nuts and carrots. I love enjoying these carrot cake bites as dessert (they truly taste like ice cream bars) or a pre-work snack.

How to Make Raw Carrot Cake Bites

I love making raw desserts and snacks because they are so easy. And these raw carrot cake bites are no exception.
mini carrot cake bites with dairy-free frosting on top

The basic ingredients needed in raw desserts

Sweetener – my favorites are dates, maple syrup, and honey (all paleo). See note in the recipe card on how to make them keto-friendly as well. Nuts Seeds – The base of most of my raw desserts Fruit and/or veggies Mix-ins such as cacao powder, coconut, etc. Spices – here carrot cake spices

Tools need to make raw desserts

muffin tin with no bake dessert All you need is a food processor to pulse all the ingredients in. And for this vegan carrot cake bites recipe, you will also need some muffin cups and/or a muffin pan.

Ingredients needed for this Raw Carrot Cake bites recipe

Base: Walnuts and cashews Sweetener: Medjool Dates Veggies: Carrots Mix-ins: Shredded coconut, carrot cake spices.

“Cheesecake” Frosting for Vegan Carrot Cake Bites

I also made a cashew coconut cream frosting to top off these carrot cake bites. They literally taste like cheesecake.
three mini raw carrot cake bites stack on top of each other. The top one has a bite taken from it. These are grated carrots and walnuts on top All you need is raw cashew or cashew butter, coconut cream, and maple syrup (optional).

Tips for Serving and Storing these raw Carrot Cake bites

Keep the finished raw carrot cake bites in muffin cups in the freezer for at least an hour before taking the muffin pan out. Once you pull the carrot cake bites out of the muffin pan, place them in a container or tray. Preferably not stacking on top of each other to prevent them from sticking to each other.
A no bake dessert cup topped with cashew cream cheese, nuts and veggies After freezing for a couple of hours, you could stack them to store them in the freezer to save space.

To serve:

Serve within 5– 10 minutes once you take these carrot cake bites out of the freezer because the raw carrot cake bites will soften quickly at room temperature. Serve with some more shredded carrots and chopped walnuts. a piece of mini raw carrot cake is being picked up by a hand. These is vegan and paleo-friendly icing in the healthy dessert Don’t they taste like ICE CREAM BARS?? Now scroll down to check out the full recipe and directions. I’m sure you will love these mini raw carrot cake bites. They are the most perfect healthy dessert for Easter or any time. Not only they are vegan, paleo, gluten-free, but also easy to whip up in under 20 minutes. Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats Pinterest picture for no bake dessert that are paleo, vegan, gluten free and keto friendly Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

You may also like these Raw recipes:

1. Chocolate Peanut Butter Balls

2. Peanut Butter Chocolate Fudge

3. Superfood Chocolate Bark

Get the recipe:Raw Carrot Cake Bites with Coconut Cashew Cream

These Raw Carrot Cake Bites are vegan, gluten-free, paleo and so easy to make. They are perfect for Easter, or any other time of the year.
5 stars (2 reviews)

Ingredients

Raw Carrot Cake

  • 1 cup raw cashews, divided in half
  • 1 cup raw walnuts
  • 1/4 cup coconut shreds
  • 1 cup Medjool dates, pits removed
  • 1 cup fresh grated carrots
  • 1/2 serving carrot cake spice

Cashew Coconut Cream

  • 1/2 cup cashew butter or raw cashews
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup, optional
  • 1/2 serving serving carrot cake spice

1 serving Carrot Cake Spice

  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp allspice

Instructions 

  • Soak raw cashew and walnuts overnight in cold water with a pinch of salt. Drain and rinse before preparing these carrot cake bites
  • In a food processor pulse all the dry ingredients for carrot cake – nuts, coconut, spices together into uniformed crumb
  • Then add dates, 1/2 of the grated carrots, blend again into a gooey textured dough. If the batter still appears to be crumbly, add 2-3 tbsp of nut milk gradually until the desired consistency. Fold in the rest of the grated carrots.
  • Spray the muffin pan with some coconut oil or use a non-sticking silicon cup. Scoop the carrot cake batter out into a muffin pan. Then leave the pan in the freezer for an hour
  • To make the coconut cashew cream, combine and mix all the frosting ingredients in either by hand or using a food processor. If using raw cashews, I recommend blending using a high-speed food processor to ensure a silky smooth texture
  • Frost the Carrot Cake and garnish with a little fresh carrots and walnuts
  • Freeze for another 2 hours then pull the carrot cake bites out of the muffin cups. Enjoy!

Notes

 
  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. You can substitute raw cashew with cashew butter which is more convenient and results in a smoother consistency.
  3. For storing and serving tips, see the post above. 
Calories: 360kcal, Carbohydrates: 18g, Protein: 6g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 8mg, Sodium: 108mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Get the recipe:Raw Carrot Cake Bites with Coconut Cashew Cream

These Raw Carrot Cake Bites are vegan, gluten-free, paleo and so easy to make. They are perfect for Easter, or any other time of the year.
5 stars (2 reviews)

Ingredients

Raw Carrot Cake

  • 1 cup raw cashews, divided in half
  • 1 cup raw walnuts
  • 1/4 cup coconut shreds
  • 1 cup Medjool dates, pits removed
  • 1 cup fresh grated carrots
  • 1/2 serving carrot cake spice

Cashew Coconut Cream

  • 1/2 cup cashew butter or raw cashews
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup, optional
  • 1/2 serving serving carrot cake spice

1 serving Carrot Cake Spice

  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp allspice

Instructions 

  • Soak raw cashew and walnuts overnight in cold water with a pinch of salt. Drain and rinse before preparing these carrot cake bites
  • In a food processor pulse all the dry ingredients for carrot cake – nuts, coconut, spices together into uniformed crumb
  • Then add dates, 1/2 of the grated carrots, blend again into a gooey textured dough. If the batter still appears to be crumbly, add 2-3 tbsp of nut milk gradually until the desired consistency. Fold in the rest of the grated carrots.
  • Spray the muffin pan with some coconut oil or use a non-sticking silicon cup. Scoop the carrot cake batter out into a muffin pan. Then leave the pan in the freezer for an hour
  • To make the coconut cashew cream, combine and mix all the frosting ingredients in either by hand or using a food processor. If using raw cashews, I recommend blending using a high-speed food processor to ensure a silky smooth texture
  • Frost the Carrot Cake and garnish with a little fresh carrots and walnuts
  • Freeze for another 2 hours then pull the carrot cake bites out of the muffin cups. Enjoy!

Notes

 
  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. You can substitute raw cashew with cashew butter which is more convenient and results in a smoother consistency.
  3. For storing and serving tips, see the post above. 
Calories: 360kcal, Carbohydrates: 18g, Protein: 6g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 8mg, Sodium: 108mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.