What’s For Dessert: Carrot Cake Bites

· by delijan · Read in about 3 min · (573 words) ·

I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake. Side View of Carrot Cake

Special Equipment

Wilton Bite-Size Brownie Squares silicone mold

Cake Recipe

1 cup carrot pulp, leftover from juicer

13 cup flame raisins, coarsely chopped

12 cup raw pineapple, chopped small

14 cup pecans, chopped

2 tablespoons rolled organic oats

2 tablespoons steel cut organic oats

2 tablespoons pineapple juice

1 teaspoon coconut nectar

14 teaspoon cinnamon

14 teaspoon vanilla extract


Thoroughly mix all ingredients together. Try to keep mixture loose while processing so ingredients are well mixed.

Pack tightly into refrigerator container. Refrigerator over night to allow dry ingredients to absorb moisture.

The next morning, put the mixture in a bowl and fluff it back up with two forks. Fill each hole in the mold with mixture. Pack it in tightly, so that it will hold it’s shape. Refrigerate while you are making the frosting. You could even refrigerate it over night and frost it the next day to make sure it is good and cold.

Frosting Recipe

1-12 c raw cashews

12 c water, as needed

1 teaspoon baker’s stevia (measures like sugar)

2 tablespoons lemon juice (about how much you should get out of one lemon)

1 tablespoon coconut nectar or agave syrup

14 teaspoon vanilla

This will make more frosting than you need for the cake recipe. However, it will freeze, saving you some time a different day. Just let it defrost over night, beat it back up, and away you go!


Blend cashews and water together in blender until very smooth. Add more water if needed to create a smooth paste. (I actually added a bit of unsweetened coconut milk to mine. You will need enough liquid for the mixture to puree in the blender, but not so much that it is soup. It’s supposed to look like, and peak like frosting.

Place mixture in bowl and beat in lemon juice, vanilla and stevia.

Tip: If your mixture ends up being too watery, you can add coconut flour to thicken it. Add it a little bit at a time and beat it in. Keep in mind that you will have to use less of the other sweeteners, depending on how much flour you add.


You will be starting with the cake bites in the mold.

Carrot Cake in Mold

Place a silicone cutting board over the mold. Turn everything over and tap on counter a couple of times. Squares should fall out of the mold. Lift up the mold carefully. These are delicate. If they come apart, you can use a couple of small spatulas to reform them.

Using a soft spatula, spread a layer of frosting on top of half of the squares.

Bottom Layer Frosted

Use a spatula to place a second square on top of each frosted square.

Stacked Layers of Carrot Cake

Frost tops of cakes. Garnish with pecan and/or dried carrot pulp crumbs.

Top View of Finished Carrot Cake

Yield: 6 pieces


You don’t have to use a mold and do all of the layering if you don’t want to. You could also use small silicone cupcake molds and make it into frosted cupcakes. If you do that, you may want to double or triple the filling recipe so you have enough. Keep in mind, though, that this is dense and rich. You probably won’t want a large amount at one time.