These little (and I do mean little) fellas are so cute and so so yummy. They are made from just a few simple ingredients and are completely raw and vegan. Raw and vegan are definitely becoming two of my most commonly used words over here.
The base of the carrot cake bites is made from oats, dates, a carrot, and some cinnamon, and the top is simply raw cashews, agave/maple syrup, lemon juice, and water. It really is that simple!
Carrot cake has always been my favorite of all the cakes. I mean, I’m more of a pie person honestly, but anytime that I had to choose a cake of my preference as a child, I always chose carrot. I had carrot cake for almost every birthday party in my youth, and everyone thought I was a little bit weird, but they usually went with it.
Now-a-days I try to look for healthier versions of the cream-cheese-smothered iteration that I used to enjoy, and these little carrot cake bites really do hit the spot. They have a sweet granola texture on the bottom, with a creamy tart layer on the top to pull the carrot cake vibe all together.
I had been thinking about this recipe for a few days before I made them, so the other day I finally decided to buckle down and gather the ingredients. I started soaking my cashews, left them in a little bowl of water on the counter, and went with Mitch to run some errands and pick up the rest of the ingredients we needed at the store. We did our thang, came back to the house, and I began preparing the carrot base. I finished up the base, reached over to my bowl for the cashews, and they bowl was EMPTY. Absolutely empty. As in NO more cashews and NO more water. I looked around hoping to see some evidence of them anywhere, but even now our best guesses boil down to
- A robber came into our home, walked past our file cabinet of important documents and my wallet, did not take or move anything in the home, but ate and drank my bowl of cashews.
- Our crafty cat and dog ate and drank the whole bowl and then promised each other not to tell.
To say the least, I had to start my cashew soaking process all over and finish the bars a few hours off of schedule. Pets, eh?
Just looking at the pictures is making me want to eat some more of them. Let me know if you end up making a batch, and if you do then don’t forget to snap a photo and share it with me on Instagram or Twitter or anywhere!
Love love love,
- ♥ 1 cup rolled oats
- ♥ 1 medium carrot, chopped
- ♥ 15-20 soft, pitted dates
- ♥ 1/2 teaspoon cinnamon
- ♥ 1/2 cup cashews, soaked
- ♥ 1/4 cup maple syrup or agave nectar
- ♥ 3 tablespoons water
- ♥ 1 tablespoon lemon juice (about 1/4 lemon)
- ♥ (optional) 1 tablespoon coconut shreds
- Set cashews to soak in water for at least 2 hours. Overnight soaking is best.
- Add the oats to a food processor, and pulse until no whole oat pieces remain.
- Add the cinnamon and the chopped carrot pieces, and pulse them in into small bits with the oats.
- Add the dates about 8-10 at a time and pulse until a clumpy, sticky granola mixture is formed.
- Take the mixture from the processor and press it into a small pan lined with parchment paper.
- Drain the soaked cashews
- After rinsing the food processor from making the base, add in the cashews, maple syrup/agave, water, lemon juice, and coconut shreds (if using). Pulse until a thick creamy paste is formed, scraping down the sides as needed.
- Pour this mixture on top of the base in the pan, and spread evenly over the top.
- Refrigerate the carrot cake for at least 2 hours before cutting it into bites.
- ♥ You can cut these little guys however you want to, they don't have to be little bites! You could even cut them into bars like granola bars.
- ♥ If you plan to take them on the go, I suggest cutting them into bites and then making a sandwich out of them with all of the cream in the middle, making them a bit less messy.