One thing is for certain: you feel a lot better after enjoying a raw vegan dessert than after you eat a pint of ice cream or packaged pastry. Think of this dessert as raw vegan comfort food, only this recipe puts a zesty spin on a timeless classic. Carrot cake, depending on who you ask, ranks high in the dessert world, but all of the calories, unhealthy fats, sugar, and dairy products that go into it are not kind to the gut. Fortunately, this healthier, raw rendition provides all the flavor without the unwanted bloating that comes with eating regular cake.

Have you noticed that a lot of carrot cake recipes contain pineapple chunks? That is a personal preference, but it an add an interesting, somewhat weird, flavor to the cake. When you cut into a carrot cake and see real bits of carrot, though, you know you are in for a treat. Grated carrots add a surprising sweetness to carrot cake, and the fresh lemon and orange are very complementary. Your palate craves freshness and acid, which both the lemon and orange offer. But make no mistake: this is not a citrus-forward dessert like a lemon bar. This is carrot cake that has notes of refreshing citrus!

You can choose to make this raw vegan carrot cake in a round cake or pie pan, or you can make tiny cupcakes. Whichever method you choose is completely fine, but if the smaller individual pieces help you control your portions, go that route.

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Carrot cake in bite-size form? Yes, please! These nutritious energy bites are have all the signature spices and flavors that are signature to carrot cake. With these bites, you don’t have to worry about excess sugars, dairy products, or super fattening ingredients. Just be careful with how many of these delicious bites you eat in one sitting because they are calorically dense, due to the dates and nuts.

The ingredients that make up the base for these bites are medjool dates, carrots, and walnuts. The ginger, cinnamon, and nutmeg are necessary for that quintessential carrot cake flavor. Desiccated coconut also adds body to the energy bites, but it also adds an extra nutty flavor. As you can see in the recipe photo, the energy bites were rolled in chopped desiccated coconut. This is an optional step, but it gives them a little extra pizzazz.

Once everything in the food processor blends into a dough-like consistency, it’s time to form the mixture into a bite-size balls. Ideally, you line a plate or baking sheet with parchment paper first to avoid sticking. Place them in the freezer for about 30 minutes before removing them to roll them in the desiccated coconut. Should you want to skip that step, simply leave the bites in the freezer for an hour before removing them to enjoy.

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It’s time for some raw baking! Well, let’s leave out the “baking” part and consider the process to just be blending. This may very well be the best raw carrot cake you ever eat, so get yourself ready for a homemade, restaurant quality dessert.

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Made with simple all-natural ingredients, these energy bites are sugar-free and they taste just like carrot cake. Prep these in a big batch and you’ll be set for snacking for the week. We advise that you use a food processor to make these, unless of course you have an amazing blender.

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While these are not Full Body Cleanse approved, you don’t have to bake them. They are ready in no time and provide a ton of nutrients.

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