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Just in time for Easter, we have some delicious and easy Raw Carrot Cake Truffles.

Made with wholesome ingredients and bursting with warm spices, these truffles are a delightful treat for any occasion.

The combination of shredded carrots, walnuts, dates, and aromatic spices creates a decadent filling, while the creamy cashew icing adds a luscious finishing touch.

Whether enjoyed as a snack or dessert, these truffles are sure to satisfy your cravings for something sweet and satisfying. Made easily using the Kuvings Nutri Blender.


Carrot Cake Ingredients (makes 12)

  • 1 cup shredded carrots
  • ½ cup walnuts
  • ½ cup dates
  • 2 tbsp oats
  • 1 tbsp chia seeds
  • ½ tsp cinnamon
  • ½ teaspoon ground ginger
  • small pinch ground nutmeg

Icing Ingredients

  • ½ cup cashews (soaked for 30 minutes)
  • ¼ cup coconut oil, melted and cooled
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • ½ lime, juiced
  • 1-2 tbsp warm water (to help blend)


  1. Combine the raw cake ingredients in a food processor until the mixture is firm.
  2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
  3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.
  4. Use a fork and a spoon to cover the carrot cake balls with icing and place them back on the baking sheet.
  5. Garnish with shredded carrots and chopped walnuts if desired.
  6. Chill in the freezer until you are ready to serve them.
  7. Take them out of the freezer 30-60mins before serving.

Add sultanas or extra coconut to the carrot cake if desired

Serve with a drizzle of maple syrup and ice cream/cream

Make them as large/small as you desire

This was made using the Kuvings Nutri Blender.

Want more healthy plant-based recipes?

 Try these: