Name: Raw Vegan Carrot Cake Bites
Prep time: 20 min
Total time: PT-487361H35M25S
Cuisine: Vegan
Ingredients: 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; 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

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A wholesome, no-bake treat that brings the cozy flavors of traditional carrot cake into a clean, raw, and vegan bite-sized dessert.

Raw Vegan Carrot Cake Bites

Why You’ll Love This Recipe

I love how these carrot cake bites give me all the nostalgic, spiced sweetness of classic carrot cake without any baking or processed ingredients. They’re chewy, creamy, and just sweet enough to feel indulgent while staying completely plant-based and raw. I also like that they’re freezer-friendly and great for quick snacks or healthy desserts.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegan 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

Raw Carrot Cake
• 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

directions

Blend all frosting ingredients in a food processor or blender until smooth and creamy.
Line an 8×8 inch baking pan with parchment paper.
If using raw almonds, process them into a flour-like consistency.
Add the rest of the carrot cake ingredients (except shredded carrot) to the processor and pulse until a sticky dough forms.
Transfer the mixture to a bowl and fold in the shredded carrot until evenly combined.
Press the carrot cake mixture into the lined baking pan in an even layer.
Spread the cashew frosting evenly over the top.
Freeze for 3–4 hours, or until the frosting feels semi-firm to the touch.
Remove from the freezer, slice into squares, and store in the fridge or freezer.
Serve chilled. If frozen, let them thaw for about 30 minutes before eating.

Servings and timing

This recipe makes approximately 16 bite-sized squares.
Prep time is around 20 minutes, with an additional 3–4 hours of freezing time before serving.

Variations

I sometimes add chopped walnuts or raisins for extra texture.
Medjool dates can be used in place of maple syrup for a thicker, richer base.
I switch the orange zest for lemon when I want a brighter citrus kick.
For a different twist, I’ve tried macadamia nuts in the frosting with great results.

storage/reheating

Store in the refrigerator in an airtight container for up to 1 week.
For longer storage, freeze them for up to 1 month.
Thaw frozen bites at room temperature for about 30 minutes before serving.
These are meant to be enjoyed chilled, so no reheating is necessary.

FAQs

How should I cut the bites?

I like cutting them into 16 even squares, about 2 inches each. They’re easy to store and portion this way.

Can I make these nut-free?

It’s possible to replace the almonds with sunflower seeds and the cashews with soaked sunflower seeds or silken tofu, though the flavor and texture will change.

Do I need special equipment?

A food processor or high-powered blender is essential for achieving the right consistency in both the cake and frosting.

Can I make them ahead of time?

Yes, I often make a batch and keep them in the freezer. They’re perfect to pull out and thaw whenever I need a quick treat.

Are these gluten-free?

Yes, all the ingredients are naturally gluten-free, making these a safe option for anyone avoiding gluten.

Conclusion

These raw vegan carrot cake bites are one of my go-to recipes when I want something sweet, satisfying, and nourishing. They’re packed with flavor, easy to make, and just the right size for a snack or dessert. I hope they become a favorite in your kitchen too.