Raw Vegan Carrot Cake

April is an exciting month because we get to have an extra break from school to celebrate Easter! To me when I hear Easter, I think all thing chocolate, easter eggs, cute pastel colors, and fuzzy little bunnies! We all know that bunnies enjoy carrots so what better way to celebrate Easter than a carrot cake (raw and vegan to boot)🥕🐰. When I was younger I absolutely loved carrot cake especially all the cream cheese frosting that was slathered on top… my mouth is watering just writing about it! I wanted to recreate a healthier version of carrot cake to help counter all the mini eggs you will be consuming (stay tuned for my next recipe if you LOVE mini eggs😉).


Raw Vegan Carrot Cake Bites
Barefoot Brit:
Recipe type: Dessert
  • Bites
  • 1.5 C carrot (shredded)
  • ½ C walnuts
  • 14 dates
  • ¾ C oatmeal
  • ½ C coconut
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp cloves
  • ½ tsp salt
  • Frosting
  • ¼ C cream cheese (vegan)
  • 2 tbsp dairy free milk (I used oat milk this time!)
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  1. Put all the ingredients for the bites into a food processor
  2. Mix ingredients until well incorporated
  3. Place mix into a small baking pan that is lined with wax paper and flatten down
  4. Place in the freezer for 10 mins to set
  5. While bars are setting make the frosting by combining the cream cheese, milk, and maple syrup in a bowl using a hand mixer to blend until fluffy
  6. Remove the bars from the freezer and cut into squares
  7. Top with frosting + cinnamon
  8. ENJOY
  9. Store in the fridge




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