Carrot Cake Bites with Creamy Orange Maple Frosting (Raw Vegan Dessert)

Too good to be true.

That’s what you might think upon biting into one of these carrot cake bites. But you would be wrong.

This is the real deal, ladies and gentlemen. You CAN have the best of both worlds. These delicious bite size portions of bliss are made with 100% healthy ingredients!

Why would you restrict yourself from delicious food, count calories or eat pre-packaged products when you can make something this incredible with real, whole ingredients?

Here’s a fun fact: all of the ingredients used in this recipe could be were eaten on their own. Can’t say the same for all cake recipes (who wants a spoonful of baking soda or canola oil?)

So what happens when you put them together? Magic.

Healthy Carrot Cake Bites with Creamy Orange Maple Frosting 

 Frosting:

1 cup raw cashews, soaked overnight

Juice from 1/2 orange 

A squeeze of fresh lemon juice

1/4 cup maple syrup

1/2 tsp vanilla

Splash of any vegan milk (almond, coconut, soy, hemp, oat, etc.)*

Cake:

4 carrots, chopped into chunks

1/2 cup raw walnuts

1/2 cup raw pecans

1/4 cup unsweetened coconut shreds

1/4 cup ground flax

8-12 Mejdool dates

Handful of raisins

Cinnamon

Nutmeg

For the frosting: process all ingredients except for the milk in a high speed blender. If it is too thick, add a splash of milk and blend until creamy and smooth. You could also add some orange zest to the frosting for a stronger orange flavor. Set in the refrigerator.

For the cake: process carrot pieces in food processor a bit before adding the pecans, walnuts, dates, flax, coconut, cinnamon, and nutmeg. The texture can be as chunky or smooth as you want. I like mine pretty smooth. Once you have processed the mixture to your liking, mix in the raisins and roll the entire mixture into a ball like you would with cookie dough.

I used a tea cake pan and pressed the cake into the molds. It took a bit of effort to get them out afterwards, so next time I will sprinkle some coconut flakes in the molds first so it pops out more easily. If you don’t have tea cake molds, you might have something else that will work. Cupcake molds? You could also form individual balls and shape them. Or simply press into a small dish and build a cake-in-a-cup! I’m sure you’ll think of something because I know how bad you want to make these!

Spread the frosting over the cake and garnish with orange zest, carrot strings, coconut shreds, or nuts.