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Raw Vegan Carrot Cake Petit Fours

Posted on Apr 5, 2017 by in Cake, Dessert, Recipe Box

carrot cake petit fours

A healthy Twist on Carrot Cake

up close of petit fourI have always been a huge fan of carrot cake. In my younger years, I naively believed that it was healthy.  Nothing mini cake biteswith that much cream cheese, oil, and powdered sugar could ever be healthy. I realize this now, after whipping up ( and scarfing down) several traditional carrot cakes over time. Consequently, I have tried several “healthy” variations. However, none of them were truly healthy, or as delicious as the original. Therefore, in my book, not worth the calories.  My eating habits have changed drastically over the last decade and I am pretty sure that I could no longer stomach real carrot cake. My sweet tooth isn’t quite as sweet as it used to be either.  Don’t get me wrong, I love a good treat, just not a tooth-achingly sweet one. I now eat to fuel myself, not stuff myself.


Raw & Vegan

While we were living on the Big Island I began to explore the raw, vegan world. It changed my whole outlook on food and inspired me to reach beyond the foods that I had relied on my entire life.  One of my favorite vegan recipe bloggers has become Emily at This Rawesome Vegan Life.  After checking out her website I had to have her cookbook! You will want to check out her blog and her dessert book, Rawesome Vegan Baking.  Emily’s desserts are so decadent, light and packed with nutritious ingredients. Not to mention, her photography is stunning. She has become somewhat famous for her raw, vegan carrot cake and rightly so. Finally, I decided to try making it and couldn’t be happier. I changed her original recipe up ever so slightly, the most obvious one being the presentation. There is no way someone could top the gorgeous cake that she presents on her site.  Hence, carrot cake petit fours. They are versatile and can be made for celebrations, potlucks or as a post workout treat!
Delicious bite-size

Easy (no bake) Easter Dessert

Perhaps the most lovely thing about raw food is that it requires no method of cooking whatsoever. The perfectunfrosted carrot cake bites Spring/Summer treat for my Arizona friends and year round treat for my Hawaii friends. Those Peeps are constantly concerned about contributing more heat to the existing hotbox they call home. I would know, as I have happily survived both destinations. Spring is a special season for so many different reasons. It is truly amazing to watch all of Nature come alive again after a long winter. I am reminded of the verse 2 Corinthians 5:17 “Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come.” So, as you celebrate Easter with the people in your life that you love the most, remember that you yourself are loved. So, treat yourselves to a nutritious, wholesome dessert that leaves you all vivacious, not sluggish.  Why not raw vegan carrot cake bites?

*If you have leftover cake, roll it into balls, or shape into squares for quick, easy and healthy snacks.

Delicious Raw vegan carrot cake petit fours, recipe formatted from Emily @

Prep Time:45 min
Total Time:60 min
Cuisine:raw vegan
Yield:20-24 small cakes
* Cashew frosting:
* 2 cups cashews, preferably soaked for a couple hours. Drain and rinse well.
* 1-2 tablespoon lemon juice
* 2 tablespoons liquid coconut oil or cacao butter ( I used cacao butter)
* 1/3 cup maple syrup or Raw honey ( however using honey turns this non-vegan, FYI)
* Water, as needed
* Cake:
* 2 large carrots, peeled
* 1 1/2 cups oat flour ( place whole oats in food processor and pulse until it becomes flour)
* 1 cup dates
* 1 cup dried pineapple (or raisins, apricots, cranberries, etc....your choice)
* 1/2 cup dried coconut
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg, ground ginger, or both
1. To make the frosting: blend all ingredients in your high-speed blender until smooth, adding as little water as possible. Put in a bowl and set aside.

3. To make the cake: cut the carrots into small chunks. Pulse your whole oats if necessary, then toss the rest of the ingredients (including the carrots) into your food processor and pulse until it's all in really small pieces and sticks together.

5. Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan lined with a circle of parchment paper. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard (about 45 minutes). Next press on the rest of the cake mix. Set the pan in the fridge overnight (or in the freezer for a couple of hours) as well as the leftover frosting. The next day take the frosting out of the fridge and allow it to come to room temperature. Once you take the chilled cake out of the springform pan (or round cake pan) use a small biscuit cutter ( or cookie cutter of choice) to cut out smaller cakes from the large cake. Set them on parchment paper with a baking sheet underneath. Dip each cake into the frosting and smooth it on with a small butter knife. Place back onto the parchment paper. Garnish as you desire and place back in the fridge to harden. Store in the fridge or freezer for up to 2 weeks.
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