Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

These carrot cake bites are chewy, cinnamony, cake-bally, and just the right amount of sweet. They are flecked with coconut and oats and made creamy with almond butter. The carrots are there, but they’re not excessively salady – they just add some specks of color, flavor, and texture to an almost-cookie-dough-like bite of joy that lives in a little jar in your fridge, waiting for that 3pm moment to make your day a little brighter.

Breakfast bites, snack-with-coffee bites, desserty bites… with these little gems, all of it is fair game.

I mean, the thing about real carrot cake is that you want it, and you want it loaded with cream cheese frosting. Lots of cream cheese frosting. And then you finally have it and it is, in fact, so so good. But then you spike, crash, and can’t shake the feeling that you need to go to the dentist immediately? I don’t know, maybe that’s just me.

Guess what is there for you in a more wholesome, sustaining, but still tastes like yummy carrot cake way?

THESE BITES. These raw, vegan, delicious carrot cake bites.

How To Make Carrot Cake Bites That Are Vegan and Raw and Delicious

You 100% need a food processor for these. You guys know I LOVE MY FOOD PROCESSOR. Please buy yourself a food processor. This is the one I have. (This is an affiliate link.)

First up: carrots. Just pop in the food processor and go. I seriously hate grating carrots so I will not ask you to do any of that.

Next up: clean out the carrots and pulse up your oats and coconut, so it’s kind of like a flour.

And now: everybody in.

Finally: white chocolate chips for the people who like to be extra.

If you’re vegan or want to keep it totally clean, go for some chunky nuts, cacao nibs, or vegan chips instead.

Roll, refrigerate, and done.

Yep, I’d say the spring snacking season is off to an excellent start. Carrot cake bites for all!

Check Out Our Video For How To Make Carrot Cake Bites:

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Description

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

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1. Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)
2. Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.
3. Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)
4. Add white chocolate chips and pulse until chopped.
5. Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.

• Prep Time: 15 minutes
• Category: Snack
• Method: Mix and Roll
• Cuisine: American

Keywords: raw vegan carrot cake bites, carrot cake bites, healthy carrot energy bites

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One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

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How to make curried coconut carrot soup with apple, potatoes and coconut milk. This simple soup is hearty, thick, and very satisfying! Jump to the Curried Coconut Apple Carrot Soup Recipe or read on to see our tips for making it.

– This Recipe is Sponsored by Pillsbury –

How to Make Curried Apple, Potato and Carrot Soup

We love hearty soups that are thick and satisfying and this easy soup recipe absolutely delivers! Just like when making our creamy vegetable soup, we blend in potatoes to make the soup thick and creamy. In addition to the potatoes, this curried soup combines apples, celery, coconut milk, and just enough curry powder to add spice and amazing flavor.

The soup is really simple to make. Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.

When there’s a little color on the vegetables and they are starting to soften, we add creamy unsweetened coconut milk as well as chicken or vegetable stock. [Here’s our homemade chicken stock as well as our recipe for homemade veggie broth]

After simmering for a 10 to 15 minutes, the vegetables and apple will be soften enough to blend. We use an immersion blender to puree the soup until creamy, but adding the soup to a blender will work, too.

Just before serving, as an optional step, you can stir in some half-and half or cream, making it luxurious. We also love to serve it with a dollop of yogurt on top. For a dairy-free soup, simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top, instead.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Salad Recipes

This Asian-inspired carrot salad is a fresh, crunchy bowl of goodness with just the right balance of sweet, tangy, salty, and spicy. You get tender slices of pan-seared chicken breast for lean protein, vibrant carrots shredded or sliced into ribbons, and little pops of edamame for a fiber boost. It’s all tossed in a garlicky soy-lime dressing with a hint of sesame and a drizzle of chili crisp, just enough heat to keep things interesting without breaking a sweat.

It’s inspired by that viral carrot salad all over social media, but let’s be real, if you’re going to make a salad, you might as well do more than carrots. By adding chicken and edamame, you turn a side dish into a fibre-rich, protein-packed and meal-prep-worthy main. It’s macro-friendly, naturally gluten-free (if you swap the soy sauce), and honestly, just super satisfying.

Nutrition per serving based on 3 servings (approx.): Calories: ~388 | Protein: 40 grams | Fiber: 5 grams (boost fibre by adding extra sesame seeds or extra edamame beans)

 This healthy carrot salad is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, Asian cucumber tofu salad, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this Asian carrot salad with chicken and edamame recipe. Find the full measurements in the recipe card below.

• Chicken breast – high in protein and super lean, plus a little olive oil for cooking and salt and pepper for seasoning.
• Carrots – sweet, crunchy, and full of beta-carotene and fiber; I used pre-shredded carrot but you can thinly slice carrots or peel them into ribbons.
• Edamame beans – packed with plant protein and fiber; I used frozen shelled edamame beans.
• Green onion – adds a mild bite and freshness.
• Cilantro (or coriander) – gives the salad a herby, citrusy finish.
• Toasted sesame seeds – nutty crunch and visual flair.

For the Dressing:

• Lime juice + zest – fresh and zingy.
• Rice vinegar – adds tang and keeps it light.
• Soy sauce – umami central; use tamari for gluten-free.
• Sesame oil – for that toasty Asian flavor.
• Garlic – adds punch.
• Sugar – just enough to balance.
• Chili crisp – customizable heat and crunch.

How To Make Asian Carrot Salad With Chicken & Edamame

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Asian carrot salad with chicken and edamame.

• Season and pan-fry the chicken breast until golden and cooked through.
• Let the chicken rest before slicing into bite-sized pieces.
• Defrost or briefly cook the edamame in boiling water, then strain.
• Mix all the dressing ingredients in a large bowl.
• Add carrots, edamame, green onion, sesame seeds, cilantro, and chicken to the bowl.
• Toss everything together until well coated.
• Optional: top with extra chili crisp or crunchy noodles for fun.

Watch The Video

Carrots – sweet, crunchy, and full of beta-carotene and fiber.

Recipe Tips

• Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
• Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
• Spice it up: Add more chili crisp or a splash of sriracha.
• Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

Serving Suggestions

This is a meal on its own, but it also plays well with:

• A side of steamed jasmine rice or vermicelli noodles if you’re extra hungry.
• Lettuce cups for a fun, DIY wrap situation.
• Crushed peanuts or cashews for added crunch.

If you’ve tried this Asian carrot salad with chicken and edamame or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Salad Recipes

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