Vegan Carrot, Cream Cheese and Lemon Curd Bites
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Vegan Carrot, Cream Cheese and Lemon Curd Bites

Little bites of joy. These Vegan Carrot, Cream Cheese and Lemon Curd Bites are utterly to die for, and perfect for a party!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Keyword: Vegan Carrot Cake, Vegan Carrot, Cream Cheese and Lemon Curd Bites, Vegan Cream Cheese, Vegan Lemon Curd
Servings: 15 people
Author: The Humble P


For The Carrot Cake

  • 250 g self raising flour
  • 1 tsp baking powder
  • 3 tbsp cinnamon ground
  • 1 tsp ginger ground
  • 1 tsp nutmeg ground
  • 1/2 tsp cloves ground
  • 250 g carrots grated
  • 200 g golden caster sugar
  • 150 ml sunflower oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 150 g walnuts chopped
  • 60 g raisins
  • 2 flax eggs
  • 1 satsuma grated
  • 1 lemon grated

For the Cream Cheese

  • 1 lemon grated
  • 1 one vegan creamy soft style cheese
  • 100 g powdered sugar


  • Preheat your oven to 180°C
  • Grease one 22-inch tine and line the bottom with parchment paper. If you have a square or rectangular tin instead (mine was already being used for something else). 
  • Mix together all of your dry ingredients in a mixing bowl. Leave out your raisins and walnuts for now. 
  • Add the grated carrots, grated satsuma, grated lemon (keeping some for the topping) and raisins then prepare your flax eggs. You can do this easily by mixing 2 tbsp of the flaxseed with 5-6 tbsp water and allow to rest for a couple of minutes.  
  • In the meantime, add in your oil, vanilla and apple cider vinegar and mix thoroughly before adding in your flax eggs.
  • Mix in your walnuts then pour into your tin. 
  • Bake in the oven for 40 minutes and allow to cool on a wire rack when ready. 
  • Once cooled, you need to trim your cake edges before turning them into 'bites'. If you have a square or rectangular tin this will be super easy but if you don't use a sharp knife to cut the edges off (you can use these later to turn into yummy cake biscotti's). 
    You should be left with a square. Cut into strips and then into bites. 
  • Now it's time to make the yummy cream cheese filling. In a bowl, mix in your vegan creamy cream cheese with your grated lemon and then the powdered sugar and mix slowly until light and creamy. Pop in the fridge for 10 minutes t harden back up before decorating your cakes. 
  • Lather your cake bites in lemon curd. You can follow my instructions here (but be aware this is the non-vegan version). If you want vegan you need to arrowstarch and coconut cream instead of the eggs and butter. 
  • Then pop your cream cheese mix on top of the lemon curd. You can decorate as you wish. I used handmade candied lemon.