Raw Mini Carrot Cake Bites

By Chef: Vanessa Vickery
Posted: January 26, 2017


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These raw mini carrot cake bites are the perfect recipe to kick off your healthiest year yet! A yummy carrot cake made with a base of fresh carrot, almonds, dates, and coconut, paired with a macadamia nut frosting. Total bliss!


Carrot Cake Base
  • 1 large carrot
  • 1 cup almond meal
  • 1 cup medjool dates, seeds removed
  • 1/4 cup shredded coconut
  • 1/2 teaspoon cinnamon
Macadamia Frosting
  • 1 cup macadamias, preferably soaked for a few hours
  • 1/4 cup pure maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil
  • Water, as needed
  • Walnuts
  • Finely shredded carrot


  1. To make the base: chop the carrot into small pieces and then add to your food processor/high speed blender/thermomix with the other base ingredients and process until it resembles crumbs and sticks together when pressed.
  2. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon.
  3. To make the frosting: process all the frosting ingredients in your food processor/high speed blender/thermomix until smooth, adding in some water as needed.
  4. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for 2-3 hours to set.
  5. Top with the walnuts and some finely shredded carrot.


Note: Keep stored in the freezer in an airtight container