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.

Raw & Vegan Carrot Cake Bites
Recipe Type: Desert
Author: Queen of Quinoa
Prep time:
Total time:
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



  1. 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).

  2. 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!

  3. 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!

    • says

      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!

  4. 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?

    • says

      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


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