Carrot-Cake Cream Pies

Yields: Eight cream pies (16 cookies altogether)

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Refined-Sugar-Free, Fruit-Sweetened, Vegan (of course!)

Look at this tower of carrot-cake loveliness! Not only are these Carrot-Cake Cream Pies extremely delicious (just the name of them alone has me salivating!) but they are also extremely nutrient-dense, thanks to the use of Natural Delights Medjool Dates!

I love using Natural Delights Medjool Dates in this recipe because their dates are the softest and sweetest dates I have ever tasted; thus, no soaking is required! Plus, there are never any pesticides or GMOs ever added to their dates, and Natural Delights Medjool Dates are grown meticulously in the perfect weather conditions for dates to grow!

Natural Delights Medjool Dates are a wonderful sugar swap because they are fresh (not dried), low-glycemic, have no added sugar, are packed with fiber which slows the absorption of their natural sugars, and they have 50% more potassium than bananas!

No guilt is needed with these heavenly Carrot-Cake Cream Pies!



 For the cookies:

  • Two cups of finely shredded carrots
  • Ten Natural Delights Pitted Medjool Dates
  • ½ of a cup of coconut flour
  • One tsp. of cinnamon
  • ¼ of a tsp. of ground ginger
  • ½ of a tsp. of baking soda
  • One tsp. of lemon juice
  • ½ of a tsp. of vanilla
  • Pinch of salt
  • Raisins for topping the cookies

For the filling:

How to make:

  1. Soak the cashews in a medium-sized bowl in enough hot water to cover them for one hour.
  2. Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
  3. Finely shred carrots until two cups of shredded carrots is met.
  4. Place the shredded carrots and the ten Medjool dates into a food processor, and then blend until fully combined.
  5. Blend the coconut flour, baking soda, cinnamon, ginger, lemon juice, vanilla, and salt into the carrot and date mixture until fully combined.
  6. Roll the batter into 16 even balls, then place them onto the lined baking sheet and flatten them into small- to medium-sized cookies.
  7. Top eight of the cookies with raisins, then bake all of the cookies for 35 minutes.
  8. While the cookies bake, make the filling by draining the cashews, and then blending them with the half of a cup of water in a high-speed blender until smooth.
  9. Blend the dates, vanilla, lemon juice, and salt into the cashews until smooth and fully combined.
  10. Once the cookies are done baking, remove them from the oven and allow them to cool completely before filling them.
  11. Once the cookies have cooled completely, flip the cookies without the raisins upside down and evenly spoon the frosting onto them, then place the raisin-topped cookies on top of each frosted cookie to make cream pies. 
  12. Serve and enjoy!

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Thank you Natural Delights for sponsoring this recipe! I am so grateful to work with companies who support LoveThroughPlants, and who I truly believe in to share with all of you! As always, all opinions are my own.

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