No Bake Creamy Carrot Cake Pops Vegan Dessert

creamy carrot cake pop the vegan carrot

This carrot vegan dessert recipe is an hybrid between a cake pop and an energy ball. It’s part of the vegan desserts I do often, as it’s easy and quick to make while relatively healthy.

I posted the original recipe at the end of this blog post. In this adapted version, I added vegan cream cheese frosting to make the ingredients bind better together and add sweetness.

So here’s the recipe for those carrot energy ball aka raw cake pops.

No Bake Creamy Carrot Cake Pops

creamy carrot cake pop the vegan carrot

These easy vegan carrot cake pops require no baking and are naturally gluten free. You can make them as energy balls as well. The following recipe will make about 12 balls.

Prep Time 10 minutes
Total Time 10 minutes



  1. Blend the almonds and the date in a food processor to create the smallest chunks possible.
  2. In a bowl, combine the rest of the ingredients with the almonds and date blend. Mix thoroughly.
  3. Create small balls of around 1 1/2 inch diameter. You can keep as is or put the ball on a stick for a cake pop style.
  4. Put in the fridge until you serve!


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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 30mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g


The food processor you see in the video for this carrot dessert recipe is from Kocbelle.

For the frosting, I used this Miss Jones Baking Organic Buttercream Frosting.

Added notes

Psst: I was inspired to do this recipe from Sina at The Vegan Heaven. In her version, there isn’t any vegan cream cheese, but I added it to bind the elements together and have more of a dessert-like cake pop. I hope you can try and appreciate!

Check out those chocolate chickpea clusters which are perfect to accompany your vegan creamy cake pops.

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