Easy to make raw carrot cake truffles that are vegan, gluten free, refined sugar free and most importantly delicious. No bake cake balls that are suitable for a raw food diet with a cashew cream frosting. Maple syrup is heated but contains nutrients so is generally accepted as suitable for raw foodists.
Be sure to use gluten-free oats if you don’t eat gluten when making these raw carrot cake energy balls. Full of healthy fats, fibre and protein – you can have your cake and eat it with this healthy cake!
The chia seeds can be replaced with either flax seeds or more oats, they help set the raw cake balls. Chia is high in heart-healthy fats, omega-3, calcium and protein so ups the nutritional content.
Did you know that up until recently chia seeds were only legal in Europe to add a small amount to bread. If any brand dared to put a recipe for chia pudding on the packet it would have been illegal! Despite chia existing for thousands of years and being a staple of the Incas its an ingredient that was previously unknown of a few decades ago in the west.
Carrot Cake Balls with Vanilla Bean Icing Video Recipe
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If you would rather have one big raw 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 / butter you can replace with coconut oil or just leave out but the icing will not be as firm. Cashew cream frosting is easy to make even in an inexpensive bullet blender and is smooth and creamy.
Vanilla is expensive but it’s really worth it in my opinion in this raw carrot cake. I would rather have something with proper vanilla once a week than artificial vanilla every day. In the video I used fresh vanilla pods for a rare treat but a high-quality extract is a good halfway house with great flavour and not too expensive.
Raw carrot cake balls made from just a few whole food ingredients. Free of dairy, wheat, eggs and refined sugar. High in taste, fibre and nutrition. Can either be made as balls or one large raw carrot cake. Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.
Raw Carrot Cake Balls
Raw Carrot Cake
Serving Size 1
Amount Per ServingCalories 160Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 49mgCarbohydrates 10gFiber 2gSugar 6gProtein 2g
Raw carrot cake balls made from just a few whole food ingredients. Free of dairy, wheat, eggs and refined sugar. High in taste, fibre and nutrition. Can either be made as balls or one large raw carrot cake.
Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.
If you like this recipe check out our Tropical Lemon Cake.
Did you know vanilla comes from the orchids of genus Vanilla and originally came from what we now know as Mexico and Guatemala. The pods are picked when still green and blanched in hot water then left to sun dry for months. It’s the second most expensive spice after saffron and 80% of the world’s supply comes from the island nations of Madagascar and Reunion according to Huff.
48 thoughts on “Carrot Cake Truffles with Vanilla Bean Icing”
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
The icing does not thicken up like the pictures here. The recipe also makes double the icing of what is able to be used.
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!
What is coconut cream? Not coconut oil, not coconut butter, something else? Thanks.
Hello, it’s a block of solid coconut fat (http://www.biona.co.uk/product-272-4.html). Sub for coconut oil or butter. I won’t be using it again for a recipe as lots have got confused by it!
So Just use 1/2 cup coconut oil? Not coconut cream or milk right?
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.
Hi do you soak cashews?
Just in warm water, 15 minutes is often enough but overnight is best 🙂
I cannot have any oil- what is sub for coconut oil in the frosting??
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.
Do the calories apply to only one carrot truffle?
Yes. It’s high in calories but also full of nutrients and minerals 🙂
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 🙂
Are the cashews soaked?
No, cashews and macadamias are the only nuts I don’t soak – unless I don’t have a powerful blender.
This cake is amazing!! Thank you for sharing with us. I like your page!
Thanks so much 🙂 Glad you like my work
While I appreciate the effort in making healthy dessert options, the cost profile is just not feasible for many. In Canada, 150 gms of Organic Cashews is $6.46 and 150 gm of Walnuts: $9.99. Just these 2 ingredients bring the cost of this dessert to $16.46. That IMO is a pretty expensive home made dessert.
Many plant based/Paleo recipes use expensive nuts (walnuts/cashews) as the main ingredients. I just don’t see how this can remain feasible for the average person/ family. I understand that there should not be a price put on health, however, altruism aside, realistically, there is. Sorry.
My comments are not intended to offend. The recipes are great!! Perhaps you could suggest some cost friendly tips and alternatives?
Hi Lenore, I do see what you are saying. I’m living on savings with a few dollars a day coming in from running this site full-time. So I certainly know what it’s like living on a tight budget!
Organic nuts are certainly out of my reach at the moment. Using standard nuts and the cheaper less premium grades make this recipe not particularly expensive in the UK. The cheaper grades often are not perfect aesthetically and in smaller pieces but it doesn’t matter for this recipe.
Saying that I do plan to make a nut-free version that will be much more affordable 🙂
Hi there, looking forward to the nut free version!! (vegan & nut allergy – nightmare!) 🙂
Hi Lorraine, it’s in the works. I’ve tried making a few seed carrot cakes and wasn’t totally happy with it so will be doing some more tweaking before it’s ready 🙂
Try using chia seeds and sunflower seeds . You will be able to get the same consistency with it having to use nuts 🙂 ?
Hello I think there is a mistake in the recipe you wrote coconut oil and in the video it’s coconut cream! My icing was awful because I put oil instead of coconut cream!!
Hello Fabienne, there’s some inconsistencies in different countries what is coconut cream. I’ve tried to explain this in the recipe, but obviously it still needs some work! If you use oil it should be fine. What went wrong? Was it too soft?
It didn’t look like your icing: white and creamy. It was with a strange colour and too fat. I put some coconut cream with 90 % coconut milk extract to save . It was better after. I will do it again better later. I continue to be your fan!!????
I keep seeing your recipes and they all look deliouse and can’t wait to try some. I’m on a diet called acid watchers diet and I have celiac disease so these recipes are great for me. The only ingredient I can’t have because of the acidity is lemon which is bad for acid reflux. If I omit the lemon from the recipes do you think the recipe will still work out and be tasty?
Sure, it works great without lime it helps balance the flavour but it’s fine to leave out ????
anything to replace oat ? so i can make it gluten free
How about buckwheat? Or Gluten free oats?
Incredebily tasty! I choose not to make the frosting as is too messy and rich in calories and still loved them.
I like all your recipes. looks yummy
THanks so much! 😀
Hi Bastian ,
I made the recipe (it’s lovely ) however the frosting came out way to greasy .
Also 2 cups / 100 grams of grated carrot does not make sense .
Hi there, sorry to hear the frosting came out too greasy – did it not set? By my calculations, 2 cups of grated carrot is about 100g – but I guess it depends how tight you pack it in. Being a brit I do always use grams myself but try to covert for others 🙂
For the frosting, do i need to melt the coconut oil?
i buy in large tubs, it is in solid form at the present time as we are experiencing the chill of winter in Ontario, Canada
Hello, yes you will need to melt the coconut oil. It’s solid year round in my English kitchen!
Hi there Bastian! This recipe looks great! I intend to make it for my baby’s first birthday but would like to replace the dates with something else. Do you think banana will work as well?
Hi there, banana I don’t think would be sweet enough unless dried. How about dried vine fruit or apricots? Hope you like the recipe
Hi Bastian, can I also use your home made date syrup instead of the maple syrup? 🙂
Hi there, you can do – it’s not quite as sweet as maple and it affects the colour more. But still yummy – it’s what I would use if I wasn’t taking photos of the food
Amazing taste! Thank you for the recipe! My frosting came out too thick, though. Next time I will probably add some coconut milk to it. The taste, however is AMAZING with the lime juice and maple syrup!!!