Raw Carrot Cake Bites

 

Carrot Cake is probably one of my favourite cakes without any doubts!!! I have my very own recipe, and been proudly baking it every other week, for many years!!Not to mentioned that every time i had the opportunity to try a slice, i would voluntarily grab one and enjoy it with my favourite cuppa.Total fanatic!!!

My Carrot cake made it to endless gatherings and family celebrations. It was and is a pleasure cooking this amazing yummy cake with an absolutely decadent cream cheese frosting….Everybody looked forward to my dessert!!!

Because i love it soo damn much, i have decided to”study” a healthy version of my staple cake to be indulged at any time and anywhere, absolutely guilt free. That’s how i came across this yummy Raw Carrot Cake Bites recipe and added my favourite touches. This raw carrot cake contains freshly grated organic carrots, dates, raisins, spices, nuts and coconut oil. Compared with traditional cake made with flour, oil, granulated sugar, cream cheese, powdered sugar, and butter, a raw carrot cake is much closer to nature. It still contains fat, calories, and sugar, but in the form of whole foods that benefit and uplift your body. Yeyyy!!!

Raw Vegan Carrot Cake
Serves 15
vegan. gluten-free. grain-free. refined sugar-free
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Carrot Cake
  1. 2 cups shredded organic carrot
  2. 3/4 cup dates, about 9
  3. 1/2 cup raw pecans or walnuts
  4. 1/4 cup dried raisins
  5. 1/2 cup unsweetened shredded coconut
  6. 1/2 teaspoon cinnamon
  7. 1/2 tsp nutmeg
  8. 1/4 teaspoon ginger
  9. pinch of salt
  10. zest from 1/2 a lime
Cashew Cream Frosting
  1. 1 cup raw cashews, soaked overnight
  2. 1/4 cup water
  3. 3 tbsp raw agave nectar or coconut nectar
  4. 1 tsp vanilla
  5. juice of 1/2 lemon
  6. pinch of salt
  7. 1/3 cup coconut oil, melted
  8. walnuts and extra cinnamon for finish
Instructions
  1. Grate the carrot in a food processor fitted with the grater attachment. Squeeze as much juice as you can from carrots using your hands. Transfer to a large mixing bowl and set aside.
  2. In the clean food processor, now fitted with the blade attachment, blend the dates, walnuts/pecans, and raisins until combined but there are still some larger pieces of nuts, about 8 1-second pulses
  3. Add the spices, lime zest and carrots. Pulse until the mixture comes together and holds its shape. Place mixture back into large bowl.
  4. Using a ice cream scoop, measure out into balls and then flatten. Frost each cake with a heaping tablespoon of cashew frosting. Chill for at least an hour. Garnish right before serving.
For the Cream Cheese Frosting
  1. In blender (preferably high-speed) mix all ingredients except coconut oil, until smooth. Depending on your blender, you may have to add more water to get everything to move.
  2. Add coconut oil and continue to blend until creamy. Chill for 30 minutes in refrigerator or until firm and spreadable.
  3. Use as frosting for cakes and cupcakes.
Notes
  1. You can turn these squares into yummy and awesome carrot cake balls with or without the frosting :)
  2. Try it in cake pops too!!!
Adapted from My Darling Vegan
Adapted from My Darling Vegan
Lifestyle in Shavasana http://lifestyleinshavasana.com/

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