(The Plant-Based School)

Raw Vegan Carrot Cake Bites From The Plant-Based School

by | July 29, 2020

These nutrient-packed Raw Vegan Carrot Cake Bites are the perfect pick-me-up for any time of day. Need a sweet, guilt-free treat after a stressful day at work? Perhaps you require a quick energy boost after an intense workout or just a special dessert. No matter the occasion, these delicious morsels from The Plant-Based School will have you head over heels in no time.

Raw Vegan Carrot Cake Bites


For The Vegan Carrot Cake Base

  • 1-1/2 cups (210 g) pitted medjool dates 
  • 1-1/2 cups (125 g) walnuts 
  • 1/2 cup (80 g) almonds 
  • 1/2 cup (50 g) unsweetened coconut, shredded 
  • 1 cup (100 g) carrots 
  • 2 tsp orange zest or lemon zest
  • 1 tsp cinnamon, ceylon variety
  • 1 tsp vanilla extract
  • 1 tsp ginger grated
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
Ingredients for Vegan Carrot Cake
Simple ingredients for a delicious snack (The Plant-Based School)

For The Frosting

  • 1-1/4 cup cashews (150 grams)
  • 1/2 cup full-fat coconut milk (140 grams)
  • 2 Tbsp lemon juice
  • 3 Tbsp agave syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt


For The Vegan Carrot Cake Base

  1. Add almonds in a food processor and blend until you have almond flour.
  2. Add walnuts, shredded coconut, cinnamon, grated ginger, orange zest, sea salt, vanilla, and pulse till the ingredients come together. Don’t over blend.
  3. Add the pitted dates to the mix and pulse till they are incorporated to the mix. Make sure the dates are very moist. If they are too dry, then soak them for 30 minutes in hot water to soften them up.
  4. Add the shredded carrot and give it a final pulse. You might need to scrape the mix from the sides of the food processor as it gets quite sticky at this point.
  5. Pour the mix in a form of your choice, lined with parchment paper. We use a 31x13cm/12x5in loaf pan.
  6. With a spatula, flatten the mix evenly. Then set aside in the freezer while you prep the frosting.
Raw Vegan Carrot Cake Bites
(The Plant-Based School)

For The Frosting

  1. In a high speed blender, blend together all the ingredients for the frosting until you have a very smooth cream.
  2. Note: If you don’t have a high speed blender, you can use a food processor or a less powerful blender. Just make sure that you soak the cashew nuts overnight in cold water, or, if you don’t have time, for 30/60 min in boiling water.
  3. Take the base out of the freezer and pour the cream on top of it. Level out with a spatula, then put the vegan carrot cake back in the freezer to cool for about 1 to 2 hours.
  4. Take out of the freezer, cut as you like, and sprinkle with some crushed walnuts.

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One Response to “Raw Vegan Carrot Cake Bites From The Plant-Based School”

  1. Chrissy Faery
    July 30th, 2020 @ 6:55 am

    Oh wow!! They look incredible! I’m thinking of going back to being raw vegan soon, so I’ll definitely be giving these a go! 💚

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