Raw & Vegan Carrot Cake Bites

Carrot Cake Bites via Queen of Quinoa (@alyssarimmer)

This recipe for raw and vegan carrot cake bites, is a post that somehow got lost along the way as Queen of Quinoa has grown. A recipe that was super popular (one of my first that really blew up), that was pinned a bunch of times, and just happened to disappear one day. Poof. Gone. Goodbye. Never to be seen again. One of those blogging flukes that can’t be explained.

I wouldn’t have reposted the recipe, but I continue to get questions from readers wondering where it went. And to be honest, the only answer I have for not putting it back up, is that I simply keep forgetting to repost it.

So here it is again my friends. Raw and Vegan Carrot Cake Bites. A delicious raw dessert that reminds you of that calorie and fat laden slice of cake, but minus all the calories and fat. A guilt-free treat that’s vegan, naturally gluten-free and seriously scrumptious.

5.0 from 1 reviews

Raw & Vegan Carrot Cake Bites
prep time

total time


recipe type: Desert
serves: 12 bites

  • 2 medium carrots
  • ½ cups raw walnuts
  • ½ cups raw pecans
  • 5 Medjool dates, pits removed
  • 1 tablespoon ground cinnamon
  • ½ teaspoons ground ginger
  • ½ teaspoons ground nutmeg
  • ½ cups unsweetened shredded coconut, for coating

  1. Chop the carrots into large pieces and add them to a food processor fit with the steel blade. Pulse the carrots until they’re shredded, remove and set them aside.
  2. Next, add the nuts to the food processor and pulse until you have a meal. Add the pitted dates and pulse until all ingredients are combined. Add the shredded carrots and spices and process until you have a dough-like consistency.
  3. Sprinkle the shredded coconut on a flat surface (I used a plate) and form the dough into small balls with your hands. Gently roll the balls in the coconut until they are completely covered.
  4. Place the carrot cake bites in the fridge and let them harden slightly. Keep refrigerated for up to 1 week.
  5. Makes 12 medium bites.

gluten-free | dairy-free | vegan | refined sugar-free


About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Clean Program, Desserts, Egg-free, Gluten-free, Holidays, Raw Food, Recipe Index, Vegetarian. Bookmark the permalink.

24 Responses to Raw & Vegan Carrot Cake Bites

  1. Rochelle says:

    Oh, yummy! I’ve pinned this to try later. Thanks!
    Rochelle recently posted..Acorn Squash and Kale Over PenneMy Profile

  2. I’ve been making green tea with almond milk. It’s my new favorite drink!
    Thank you——
    Debbie Harris recently posted..Woo HooMy Profile

  3. Diana says:

    I tried these using dried and unsulfured figs and they turned out really good for a healthy snack.

  4. Cara says:

    Glad you re-posted it – I’m always looking for health “cookies” to keep around these days :)
    Cara recently posted..Hard Boiled Egg CurryMy Profile

  5. Amy says:

    Great recipe, thanks! These were delicious and were even enjoyed by some kids.

  6. These sound amazing! OMG, what a great idea! I will be definitely trying these! With my love to protein I might add some here.:) What do you think?
    Olena @ iFOODreal – high protein & low carb recipes recently posted..No Pre-cooking Crock Pot Taco Soup RecipeMy Profile

  7. sandi says:

    I’m going to make this recipe and I’m just wondering how much 5 medjool dates weighs? My guess is 3/4 cup (120g), but maybe it’s only 1/2 cup (80g)? (I’m using dates, but not medjool).

  8. sandi says:

    They have awesome flavor, I wish they weren’t quite as soft but they are still a keeper! Thanks for the yummy recipe!

  9. Laurie Walker says:

    Ate these at a friends party and thought I was cheating! I found out ingredients and had to make them at home! My vegan daughter loves them too! So delicious and nutritious :) Thank you!

    • Yay! That just made my day :) So happy you enjoyed them. If you like these little babies, you should check out the carrot cake smoothie I posted this morning. It’s like drinking cake for breakfast. Yum!

  10. carol says:

    This looks very good, I have most of the ingredients have to just get the pecans, I don’t have a food processor will a vita mix work for this?

    • I’m honestly not sure if a Vitamix will work for this. I’ve only ever made these type of desserts in a food processor. If you do use a Vitamix, I would suggest just using the lowest speed and pulsing. See where that gets you texture wise and then if you have to increase the speed, do it one notch at a time. You don’t want to pulverize or blend the ingredients smooth. You want to still have some texture so that they roll together and stick. If you find that you’ve over blended, I might just add a few chopped up dates to give it some body. Let me know how it works out for you!! xo

  11. Jess says:

    Mmmmm, we actually had similar carrot cake bites for our wedding, but all piled up into a pyramid!
    Jess recently posted..TV and Movie Cake ToppersMy Profile

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  15. Heidi says:

    Thank you for posting this recipe– wow!!! just tried these and can’t believe how delicious!!! I wanted to eat all of them! I didn’t have any dates so used organic raisins instead- I’m sure they’d be even better with the dates! I did add about a tablespoon of stevia to make them even sweeter but I might try molasses, pure maple syrup or honey next time! Thanks so much for sharing your recipe! :)

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