Carrot Cake Bites With Vegan “Cream Cheese” Frosting

Who doesn’t love carrot cake? But with all the refined sugar, white flour, cream cheese, and other detrimental fats in most carrot cake recipes, health conscious eaters have needed to reserve this classic “comfort” dessert for special occasions only.

Not anymore! Now you can enjoy the yummy taste of carrot cake whenever you like—without any guilt—when you whip up a batch of these super-easy, no-bake frosted carrot cake bites. This recipe is completely vegan, raw, and free of sugar, wheat, and white carbs. It’s also chock full of antioxidants, vitamin A, prebiotics, omega 3s, and healthy fats. Not to mention the fact that it smells heavenly!

These carrot cake bites only take a few minutes to make, but since the cashews for the frosting need to be soaked at least four hours, be sure to plan ahead. You might also want to include an extra batch to hide away for yourself in those dessert plans—otherwise you risk your family gobbling up every last bite before you get a chance to grab one!

Cake Bite Ingredients:

• 1 8oz package chopped, pitted dates
• ⅔ cup shredded coconut (unsweetened)
• 2½ cups shredded carrots
• 1 scoop organic prebiotic powder
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 2 cups oats
• 1½ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• Pinch sea salt


Thoroughly combine all ingredients in a high speed blender or food processor, and then press mixture by spoonful into mini muffin tins lined with foil or paper cups.

Vegan “Cream Cheese” Frosting Ingredients:

• 1 cup cashews, soaked at least four hours (or overnight)
• ⅓ cup coconut oil, melted
• 1 tablespoon pure maple syrup
• ½ teaspoon vanilla extract


1. Pulse all ingredients in a food processor until smooth and creamy.
2. Spoon a little dollop of frosting over each cake bite.
3. Serve immediately or chill in the fridge.

For more gut healthy recipes, check out The Hyperbiotics Cookbook.

Posted in Recipes