Raw Mini Carrot Cakes with Cinnamon Glaze

By Jess

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The classic popular dessert of carrot cake is given a raw interpretation for this delicious recipe. Healthy whole foods are mixed with cinnamon, ginger, cloves, and nutmeg to recreate all the flavors of carrot cake without the processed sugar and flour.

Raw Mini Carrot Cakes with Cinnamon Glaze- a healthier and tastier version of carrot cake! You’ll love these.

Raw Mini Carrot Cakes with Cinnamon Glaze- a healthier and tastier version of carrot cake! You’ll love these.

If someone were to ask me what my favorite kind of cake was, I would definitely say carrot cake. It was always carrot cake that I requested for my birthday (once I got over the ice cream cake phase), and I always tried to steal the carrot cake cupcake when we celebrated a birthday party at the office. I used to crave it. Little did I know that you could get all the wonderful spices and flavors of carrot cake in a completely healthy way. Instead of feeling guilty for eating three cupcakes (I maybe had a problem) now I am eating something that is full of carrots, which help my skin glow and give me better eyesight. What a good deal.

These mini carrot cakes are actually enjoyed raw. Raw meaning there is no cooking required, but don’t let that keep you from trying them out. There are a lot of Paleo recipes out there for baking carrot cakes, but I don’t really see the need to go through more effort and add almond flour when the raw result is this good and easy to make.

cutting the carrot
carrot cake mix

The “cake” is a breeze to make because all of the ingredients are simply mixed together in the food processor. That mixture is then pressed into a mini cheesecake pan to form the shape of the cakes. You can really press it into any shape using any choice of pans, but I recommend using one that is springform. This recipe made 16 mini cakes, which I believe would be enough for one large cake as well. If you have any leftovers, make sure to refrigerate.

mini raw carrot cakes

Since the frosting is made of coconut cream instead of cream cheese, that is the part of the recipe that varies from the traditional cake flavors a little bit. However it is still sweet, and creamy, and tastes delicious. If you are not a fan of coconut, maybe try a frosting made from soaked cashews instead. Then top with a few more chopped walnuts to add the finishing touches. This is one of the easiest, and tastiest, cakes that I have made for the Paleo diet, packed with nutrients while still satisfying that carrot cake craving.


    • 3 cups shredded carrots
    • 1 cup pitted Medjool dates
    • 1 cup walnuts
    • 1/2 cup unsweetened coconut flakes
    • 1 tsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp ground cloves
    • Pinch of salt
  • For the glaze
    • 1 14-oz. can coconut milk, chilled
    • 1 tsp honey
    • 1/2 tsp cinnamon
    • 1/2 tsp vanilla extract
    • Pinch of ground cloves


  1. Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any springform baking pan.
  2. Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes. Top with additional walnuts if desired.


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Ask a Question 

    • Did you get a response or did you try them in a cupcake pan? I don’t have a mini cheesecake or mini springform pan. Just curious if they turned out okay.

      • Hi Kristi- I think it’s worth a try in a muffin pan if you don’t have any springform pans, though the cakes might be harder to get out of the cups.

        • Perhaps you could line the muffin cups with parchment and leave a little extra to hang over. Then lift the cakes out.


    • You could definitely try pressing the mixture into a muffin pan to shape the cakes, but it might be a bit harder to get them out of the pan (which is why I opted for springform pans). Worth a try though!

      • You could use regular cupcake liners mainly to help get them out of the pan. Then just discard the liners.

        • I’ve done cakes like these in muffin pans or even cute little bundt pans. Just pack them down tight, then turn the pan upside down on a breadboard or flat surface and pound on it. The cakes loosen up and fall out. 🙂

  1. I just wanted thank you for this recipe – I made these this afternoon (skipped the frosting though) and they were awesome!

  2. Hi- where can I find a ‘can’ of coconut milk? I have looked but have only seen the ones used for mixed drinks (w added sugar). Thanks! BTW- I LOVE your website! It’s fun and the recipes are Delish!

  3. I am going to make carrot cake bites for the kids lunches out of this recipe (minus the frosting.) Can you freeze them and then let them thaw until lunch or will they be funky with the carrots?

  4. Great recipe! I had to swap the nuts with pumpkin seeds but it still turned out great. My family loved it. I used a large springform pan and made a full size cake, made it a little harder to get pieces cut but it still worked out well 🙂 thanks for posting

  5. Most of my kids and I adore the flavor of these, but I haven’t gotten the icing to come out quite right yet. How much cream should there be at the top of the chilled coconut milk can? I ended up using about half the can, but it’s kind of runny 🙂 thx!

    • Try chilling the can of coconut milk overnight (use a brand with the highest fat content you can find and one that does not have thickeners like that guar gum or emulsifiers) .Then flip can over, open it and only use the thickened portion of the coconut milk ( not the liquid). I have found there are many many brands of coconut(!) so you may have to try a few brands before you find a good one for making cream. “Golden Star” from WalMart was super thick for me.

  6. Help!
    Made the mini cakes- yum!
    Glaze? The glaze is just liquid! How did you get it to be so thick?
    Should I freeze then whip it?
    Whip it then freeze it?

  7. how long do these last in the fridge and has anyone frozen them? I have a kiddo who will be starting kindergarten in the fall and this looks like a fantastic recipe for school lunches.

  8. Hi love the recipe. Can I freeze in a spring form cake pan and then thaw a day before? I need then cake to last 6 days. I made it to early and don’t want to re do it

    • Yes, you should be able to freeze it and thaw it the day before you serve it. Just make sure it is completely cooled before you place it in the freezer and wrap it well.

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