Carrot Cake Bites

Laura Hemmington

Vegan carrot cake bites
Prep Time: 5M
Serves: 10

There's more where this came from!


  1. 80g walnuts
  2. 1 small carrot, grated
  3. 7 dates, pitted
  4. Zest of 1 lemon (unwaxed)
  5. Pinch ground cinnamon
  6. Pinch ground nutmeg
  7. 1 tsp maple syrup
  8. 15g dried fruit (goji berries, sour cherries or sultanas)
  9. 25g desiccated coconut

These vegan Carrot Cake Bites are so quick and simple to make; just pop the ingredients in a food processor! If you’re looking for an easy vegan snack, these bites are oil-free, zesty, fresh, sweet and healthy. This is a raw carrot cake recipe you won’t want to miss!

If you enjoyed this recipe, check out our other vegan snack ideas.

“One of my favourite 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 flavours of carrot cake to be:

carrot (indeed)
juicy dried fruit
sweet and sharp.

And these are exactly the flavours 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.”

Prep Time: 5 minutes
Serves: 10


  • 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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