Add carrot cake ingredients to a food processor and blend until you achieve a crumbly consistency and set aside.
To make the cashew cream frosting, add ingredients to a high-speed blender and blend until you reach a thick frosting-like consistency. Add water as needed to thin out and set aside.
Divide carrot cake mixture evenly and add to a greased muffin tin to shape. Remove carrot cake bites from the muffin tin and top each with a dollop of cashew cream frosting.