Raw Mini Carrot Cake Bites

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Raw mini carrot cake bites are the perfect mini dessert recipes to serve your guests. They are topped with an amazing macadamia frosting.

Raw mini carrot cake bites are the perfect mini dessert recipes to serve your guests. They are topped with an amazing macadamia frosting. So good!

This is my first recipe of 2017 as I decided to take most of January off to spend with my family. It does feel good to be back in the kitchen creating recipes to share with you.

These raw mini carrot cake bites are the perfect recipe to start 2017 off!

They are an adaptation of my raw carrot cake with macadamia frosting recipe that I shared way back in 2014.

Raw mini carrot cake bites are the perfect mini dessert recipes to serve your guests. They are topped with an amazing macadamia frosting. So good! Raw mini carrot cake bites are the perfect mini dessert recipes to serve your guests. They are topped with an amazing macadamia frosting. So good!

Again I went with macadamia frosting as it is my favourite nut! You could also make it with cashews or blanched almonds.

In the meantime, I hope you enjoy my latest recipe, my raw mini carrot cake bites.

Ness xo

 

Yield: Makes 24

Raw Mini Carrot Cake Bites

Raw mini carrot cake bites are the perfect mini dessert recipes to serve your guests. They are topped with an amazing macadamia frosting. So good!
Prep Time 30 minutes
Total Time 30 minutes

Ingredients

Carrot Cake Base

  • 1 large carrot
  • 1 cup almond meal
  • 1 cup medjool dates, seeds removed
  • 1/4 cup desiccated coconut
  • 1/2 teaspoon cinnamon or one drop Cassia essential oil

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

Toppings

  • Walnuts
  • Finely shredded carrot

Instructions

  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. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon.
  2. 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. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for 2-3 hours to set.
  3. Top with the walnuts and some finely shredded carrot.
  4. Keep stored in the freezer in an airtight container

Notes

  • I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.
  • Cook time does not include the time it takes for the raw mini carrot cake bites to freeze — approximately 2-3 hours, depending on the temperature of your freezer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

2 Comments

  1. Hi Ness! Yesterday I made these lovely little carrot cakes. Popped them out of the freezer just now. They are really delicious!I Just wondered: the base is a little too soft. I would like to serve them in my café but then would need them completely thawed and I think they will be too soft to handle then. I also had some difficulty to get them out of the pan. Maybe I could use some coconut for the lining or what would you reccommend? I do that with a big carrotcake also… But thank you for this recipe, it’s really nice. I am trying to make more raw recipes so this is a great adding to my archive! With kindest regards from the Netherlands, Astrid ps tagged you in IG also!

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