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Carrot Cake Truffles with Vanilla Bean Icing

Carrot Cake Truffles with Vanilla Bean Icing Recipe

These easy to make raw carrot cake truffles are vegan, gluten free, refined sugar free and most importantly delicious. Be sure to use gluten free oats if you don’t eat gluten. They are no bake and suitable for a raw food diet, maple syrup is heated but contains nutrients so is generally accepted as suitable for raw foodists. Full of healthy fats, fibre and protein – you can have your cake and eat it with this!

If you would rather have a carrot cake than truffles just press the base ingredient into a pan and top with the icing. It’s slightly quicker to make it as a cake. If you don’t have coconut cream you can replace with coconut oil but the icing will not be as firm. The chia seeds can be replaced with either flax seeds or more oats, they help set the cake / truffles.

Carrot Cake Truffles with Vanilla Bean Icing Recipe

  • Total time: 25m
  • Yield: 16 truffles
  • Calories: 120 cal

Ingredients

  • 2 cups / 100g grated Carrot
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • 3 tbsp Oats (use gluten free if your avoiding gluten)
  • 2 tbsp shredded Coconut
  • 1 tbsp Chia seeds
  • 1 tsp Cinnamon
  • ½ tsp ground Ginger
  • ¼ tsp Nutmeg

Icing

  • 1 cup / 150g Cashews
  • ½ cup / 120 ml Coconut oil
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla
  • 1 Lime juiced

How to make

  1. Put all of the base ingredients into a food processor and pulse blend until they are all combined.
  2. The mixture should be firm, if it’s not add some more oats.
  3. Either roll into balls for truffles and place on non stick sheets or push into a cake pan for one big carrot cake. Place in the freezer to chill while you make the icing.
  4. Melt the coconut cream as its solid at a room temperature. I melt it by placing in a bowl within a bowl of hot water.
  5. Place all of the icing ingredients into a blender with a few tablespoons of water. Blend until you get a smooth creamy icing.
  6. Hold the truffles on a fork over the icing and spoon on the cashew vanilla bean icing. Then sprinkle with cinnamon and put on a non stick sheet.
  7. For the cake just pour the icing on top and spread it out. Sprinkle with cinnamon / grated carrots / chopped nuts to garnish,
  8. Once the truffles / cake is made chill in the fridge for half an hour and they are ready to eat.
  9. They will last several days stored in the fridge.

Carrot Cake Truffles with Vanilla Bean Icing Video Recipe

raw vegan carrot cake truffles recipe

Raw Carrot Cake Truffles

If you like this recipe check out our Tropical Lemon Cake.
Tropical Lemon Cake - No Bake and Raw

For any comments/questions/help with this recipe post on the message boards.
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About the author

Bastian

I'm a former office worker that quit long days in London to move to the countryside and share natural recipes and lifestyle tips.

19 Comments

  • Did you use a Nutribullet to blend? It looks like it. I find it is much easier to use because it is so easy to clean, but don’t want to mess up the recipe if you feel it won’t work as well.

    • I did in the video, however I would recommend a normal food processor. With a bullet type device you have to shake it and stir a few times. But if you just have a bullet it will work fine, but maybe blend the base in two batches and then mix together. The great thing about a no bake recipe like this it’s very hard to mess it up 🙂

  • This is so tasty! Easily the best carrot cake I have ever made. I did make it as a normal cake rather than truffles as my skills are quite limited in the kitchen. I’m not raw but im sticking to raw cakes as they are so much easier to make, actually healthy and taste just as good. Thanks nest and glow

    • Hello, I think there has been confusion over me using creamed coconut for this recipe, Just use coconut oil and the icing will work out great 🙂

  • This was so tasty, thanks so much for the recipe. The icing is amazing, it is a bit soft if its taken out of the fridge and left but still amazing – just a bit messy!

    • That’s right yes, just use coconut oil or creamed coconut – a solid coconut fat. Plenty have made it from the solid cream at the top of a can of coconut milk and said how great it was.

    • Anything that will thicken it is good. Cornflour works, but you will need to heat it. Or if you don’t mind it sloppy (it will still taste good) use some banana. Add as little water as possible and grind the cashews first so you don’t need as much water.

  • Hi
    the base is lovely!!! [Totes Lovely!!]

    in the recipe it calls for coconut OIL and in the video and the instructions it said coconut CREAM. Which do you use or can you use both? Also is it cream from a can?

    • Hello and thanks :), when I made the version for the video I used creamed coconut (a solid coconut fat) but you can replace this with coconut oil. Otherwise you can use the cream from the top of a coconut milk if you prefer as it’s very similar to creamed coconut. 🙂 Sorry it’s a bit confusing with different countries having different names for various coconut products. It always tastes delicious no matter what kind you use, but coconut oil / creamed coconut helps it to set the best 🙂

  • I tried it and they looked good! but I didn’t like the ‘wet’ ‘uncooked’ feeling when I take a bite in them. It was firm like in the video but it keeps making me remember about raw dough while eating it. I liked the cream on the top and I will use it for other recipes for sure!.. but I really don’t like the truffles this way. 🙁

    • No worries you can’t win every time, if your expecting a cooked cake type consistency it would be a shock. Glad the icing was a hit. Try the cotton candy cheesecake 🙂

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