Raw Carrot Cake Coconut Macaroons

My Mother always used to tell me the best carrot cakes are made with coconut.  As an adult I now agree with her.  I always have to add coconut to my carrot cakes.  There are a few other essentials though, plenty of spice, including ginger and cinnamon with a bit of cardamom, and some crunchy walnuts.  I was dreaming about carrot cake last week, however, I did not want to make a whole cake.  I wanted something a bit more bite sized. I suppose I could have made cupcakes, but I decided instead to make carrot cake coconut macaroons.  
The marriage of carrot cake and sweet coconut macaroon sounded fabulous to me.  I made my usual coconut macaroon base, but added sweet carrots, crunchy walnuts, warming carrot cake spices, and some chopped dates in place of the usual raisins because I felt that they would have been too large.  

I was torn between whether or not to dip them in chocolate, but I decided to not, and instead glaze them with vanilla scented coconut butter "frosting".  It ended up tasting like white chocolate, and let me tell you these little carrot cake bites were as heavenly as carrot cake.  The only bad thing is it is hard to eat just one (if that is a bad thing), 3 or four and I was happy.

Raw Carrot Cake Coconut Macaroons
Makes 12

3/4 cup raw almond meal*
1 cup shredded organic carrots (divided)
a pinch of sea salt
2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp cardamom
1/4 cup raw coconut nectar

2 cups finely shredded unsweetened coconut
4 finely chopped dates
1/4 cup chopped raw walnuts

Coconut vanilla icing:
3 Tbsp coconut butter, warmed to liquid
2 Tbsp coconut oil, warmed to liquid
2 tsp raw coconut nectar
seeds of half a vanilla bean

Place almond meal, 1/4 cup of the carrots, and sea salt and spices in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut, remaining carrots, dates and walnuts and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make frosting, whisk all ingredients together until smooth in a bowl and place in a pastry bag, or a plastic bag with the corner cut off.  Pipe in a zig zag pattern over the macaroons.  Once they are all frosted, put in the freezer to set for a few minutes. Once set, enjoy!

*I used soaked and dried almonds to make the meal. you can also use almond pulp that has been dehydrated.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. March 8, 2013 at 14:36

    I've been meaning to make almond milk for a while... I am going to use the leftover pulp to try these macaroons!!

    • March 8, 2013 at 22:49

      Awesome! It is a wonderful use for it!

  2. Sunnie
    March 8, 2013 at 15:25

    Amy, these are so pretty (and cute - as always!)!<br /><br />I absolutely love mini recipes - actually, I like making small batches of desserts in general because I'm normally the only one who ends up eating them (everyone else seems to like store-bought ice cream, but I enjoy the more elegant desserts!).<br /><br />I have to buy a dehydrator, but I'd LOVE to give these a go - carrots are my #1 refrigerator staple (somehow I only have 2 at the moment . . . good thing shopping day is Sunday - Whole Foods, here I come!)<br /><br />P.S. Totally random, but I just bought Jerusalem artichokes for the first time about 3 weeks ago, because I saw them at Whole Foods and remembered your posts about them - they're SO GOOD! Thank you for introducing me to the yummy little veggie!

    • March 8, 2013 at 22:51

      Thanks so much :)! <br />That is why I make small batches as well as me and my boyfriend can only eat so many ;). <br />I hope you do try these, I know you will love them as much as I did. <br />You are so welcome! I love those things, and I am glad you got to try them!

  3. March 8, 2013 at 20:08

    Hi Amy ~ I'm actually new to your blog. A friend of mine had sent me a link to one of your wonderful desserts—I believe it was the Raw Banana Mac Coconut Dream Pie. OH. MY. GOODNESS! How GLORIOUS! (lol) Actually SO many of your creations (works of art) are incredibly OVER THE TOP awesome and that is exactly why I signed up asap. :) I am ALL about clean eating, unprocessed, healthy alternatives and can't wait to really delve into all your recipes (wow!)<br /><br />My question, though, for you is, what temp do you set the dehydrator at (?). I have yet to get mine (eventually I'm going to get an Excalibur, 3500W, can't wait!) but understand that there ARE diff. temps, yes? Thanks so much.

    • March 8, 2013 at 22:53

      Welcome :)! I am happy that you decided to check out my blog, and that is awesome that your friend shared my pie with you! That was one of my favorites ;). I hope you do try the recipes, I know you will love the other ones too. <br />I set mine at 115 which is standard for keeping foods raw. How exciting that you are getting a new dehydrator!

  4. March 9, 2013 at 01:15

    What can we use instead of almond meal?<br /><br />Please advise <br />Rhonda D

    • March 9, 2013 at 03:11

      Well, you can take almonds and grind them to meal in the food processor, or you can use another nut or seed and do the same. If you are looking for a nut free alternative you can use raw coconut flour (made in the same fashion).

  5. March 18, 2013 at 15:19

    Brilliant! Coconut macaroons and carrot cake are my favorites.

    • June 5, 2013 at 12:12

      Thank you :)!

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