Carrot Cake Bites

These came out perfect. Cake-like texture even without flour, sweet even without sugar and the frosting came out so smooth and rich even without dairy. I will definitely be making these again. This recipe was inspired by my brother. We both love carrot cake and he is a huge fan of all my rawcaroons. A few months back we had salivated over the idea of me making a carrot cake flavored rawcaroon. Although this is not exactly what I would consider a rawcaroon since it has more the texture of cake, the inspiration is what got me there.

I wasn’t planning on making these for Thanksgiving. For the past 4 years, my contribution to the Thanksgiving meal has been raw dessert. And up until this year I have made cheesecakes and pies. This year I was planning on making another pie when everything in my kitchen started directing me towards making these raw bites. I am SO happy I went with the flow and created these little balls of tasty magic. They taste so decadent, yet are healthy enough to eat for breakfast. Patting myself on the back for this one. As I am constantly creating new things in my kitchen, it is unavoidable that I make some stuff that I am not so proud of. And every now and then I come up with something like these bites, and I think “It is recipes like these that make me love the time I spend in my kitchen”.


Ingredients for cake balls:

  • 2 cups water
  • 1 cup dates
  • 2 cups almond meal (left over from making milk)
  • 1 1/2 cups carrot pulp + 1 large chunk (1 1/2 inches?)of fresh ginger (I ran carrots and ginger through the Champion juicer with the blank screen attachment for this, but you could just pulverize them in your blender to make this)
  • 1 1/2 cups shredded coconut (I put this in the blender to make it into a fine powder, this step is optional if you don’t mind bigger chunks of coconut in your rawcaroons)
  • 3/4 cups raisins
  • 1/4 psyllium husk
  • 1 TBS cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 3/4 cups chopped pecans

Ingredients for coconut frosting:

  • 1 cup coconut cream
  • 2 TBS coconut milk
  • 2 dates
  • 1 tsp lecithin


  • in a blender combine dates and water and blend on high until it forms a liquid paste
  • mix all other ingredients in a large bowl
  • add the paste and mix well
  • scoop mixture on a dehydrator mesh screen in uniform balls
  • dehydrate for 10 to 12 hours
  • during that time blend all frosting ingredients and put in fridge to set, at least 1 hour
  • top bites with frosting
  • decorate with carrot shreds

Note: The picture shows cake bites decorated with icing. I am not sharing the recipe at this time because I think it needs a little more work.