Carrot Cake Bites

Laura Hemmington

Prep Time: 6M
Serves: 4



  • Heaping 1/2 cup walnuts
  • 1 small carrot, grated
  • 7 dates, pitted
  • Zest of 1 lemon (unwaxed)
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 1 tsp maple syrup
  • 2 Tbsp dried fruit (goji berries, cranberries, or raisins)
  • 1/4 cup desiccated coconut

Oil-free, zesty, fresh, sweet, and healthy – this is a raw carrot cake recipe you won’t want to miss! These Carrot Cake Bites are so quick and simple to make; just pop the ingredients in a food processor!

One of my favorite things about creating recipes that are both plant-based and whole (not to mention often raw) is figuring out how to make something that tastes just as good – or better – as the original version. And so, back to that essence. After some deliberation, I narrowed down the flavors of carrot cake to be:

  • carrot (indeed)
  • lemon
  • walnut
  • coconut
  • cinnamon
  • juicy dried fruit
  • sweet and sharp.

And these are exactly the flavors rolled up into these delicious little bites! As you eat one straight from the freezer, close your eyes: I guarantee that you could be mistaken for thinking you are eating carrot cake ice cream. Mmm.

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Prep Time: 6 minutes (approximately)
Serves: 4


  • Begin by blitzing the walnuts in a food processor until they form a powder (how chunky you want this to be is up to you).
  • Add the rest of the ingredients, except the coconut, to the food processor and pulse on a slow speed until they all come together. Increase the speed to form a smoother paste.
  • Taking a teaspoon of the carrot cake mixture at time, roll into balls using your hands and coat in the coconut.
  • Place in the freezer until needed.


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