I created these carrot cake bites not only for spring, but as something quick and easy you can whip up for celebrations like Easter, birthday parties, baby showers, and more! They require 9 basic ingredients (that you likely have on hand right now), 1 food processor, and just 30 minutes to make!
They’re also naturally-sweetened, grain-free (if you’re into that kind of thing), rich in healthy fats, and flavored with health-promoting spices like ginger and cinnamon! Let’s (not) bake!
The base for these bites is medjool dates, walnuts, and fresh grated carrot. Then I added ginger, cinnamon, and nutmeg for that quintessential carrot cake flavor.
To help the mixture form and add more natural sweetness, I opted for coconut flour (almond flour will also work here). Lastly, I threw in some raisins (even though I’m not the biggest fan), because they feel essential to the carrot cake vibe.
Once the cake mixture is ready, simply scoop into bites and roll into balls, at which point you can enjoy immediately, roll in shredded coconut, or chill and top with fresh coconut butter! Swoon.
I went for both toppings because I couldn’t decide. Trust me — you can’t go wrong either way!
I hope you LOVE these bites! They’re:
Naturally sweet
Bursting with carrot cake flavor
Quick & easy to make
Portable
& Super satisfying
These would make the perfect snack or treat to have on hand throughout the week, or would make a lovely healthier dessert to bring along to spring celebrations.
Into snack bites? Be sure to check out our Fudgy Chocolate Cake Bites, Vanilla Cake Bites, Golden Milk Snack Bites, Dark Chocolate Hemp Energy Bites, and Lemon Poppyseed Donut Holes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
No-Bake Carrot Cake Bites
Ingredients
- 3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
- 1 cup packed pitted medjool dates (measured after pits are removed)
- 1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- 4-6 Tbsp coconut flour (or sub almond flour)
- 1/4 cup raisins (optional // or sub other unsweetened dried fruit)
FOR TOPPING optional
- 1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks to the bites more easily)
- 8 tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable)
Instructions
- Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
- To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
- To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
- Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
- Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
- Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
- Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Linda says
I made this using a blender in place of a food processor. The dates got stuck in the bottom, so nt my best idea. I scooped the mixture out with a rubber spatula and transferred it to my Kitchen Aid stand mixer, using the dough hook. That worked better in place of the food processor.
We really enjoyed these rolled in coconut.
I was wondering what would be a reasonable substitute for the almond or coconut flour if you are not gluten intolerant and don’t have these on hand.
Thank you for sharing your experience, Linda! You could try using shredded coconut instead of coconut/almond flour. The bites might not be as “cake-like” in texture, but would still be delicious!
Jim Felder says
I didn’t have any coconut “flour” either. So I tried to make my own with shredded coconut ground to a flour texture in my blender. It turned out great.
And now that I know that I can make just the amount of coconut flour I need from the shredded coconut I always keep in my pantry, I can see several other recipes where coconut flour would add some coconut flavor without the texture of shredded coconut.
Oh, and I used your recipe to make coconut butter from shredded coconut in a food processor to use in the topping for these carrot cake bites, and that worked great! And since I only needed a relatively small amount for this recipe, I divided the rest of the recipe up into tablespoon portions in ice cube trays and froze it. Once the coconut butter was frozen, I transferred the cubes to a freezer bag with a clear label. Now when I want to use some coconut butter (maybe in a Thai curry instead of coconut milk), I just need to pop in the number of cubes needed
Amazing! Thank you for sharing, Jim.
Amanda says
Love your recipes in general. Thank you. I have not made this recipe yet. Wish you would include weight measurements as well as cup measurements please. Things like dates and nuts, even flour, can vary a lot in cup measurements. Weights are just so much more accurate (and save washing up). What I do end up doing is a Google search for weight of x ingredient. Please continue to keep up the good work.
We’re so glad you enjoy our recipes, Amanda! You can find the weight measurements by clicking “metric” beneath the ingredients header on any of our recipes. Sorry that wasn’t more clear as it sounds like it would have saved you a lot of trouble!
Susan Ottwell says
Try using unsweetened dried cranberries instead of raisins.
Ashley says
I have a bag of dried apricots. Do you think those would work for this recipe? Thank you!
Hi Ashley, the flavor would be different, but we do still think they would be tasty! Apricots aren’t quite as sticky, so you may want to start with less coconut flour to compensate. Hope that helps!