No-Bake Carrot Cake Bites

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Raw Carrot Cake Bites resting on a cake platter

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!

Tray of ingredients for making our grain-free Raw Carrot Cake Bites recipe

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.

Food processor with Raw Carrot Cake Bite batter topped with raisins

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.

Picking up a gluten-free Raw Carrot Cake Bite from a large tray

I went for both toppings because I couldn’t decide. Trust me — you can’t go wrong either way!

Using a spoon to spread coconut icing onto a Raw Carrot Cake Bite

I hope you LOVE these bites! They’re:

Naturally sweet
Bursting with carrot cake flavor
Quick & easy to make
& 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!

Half-eaten Raw Carrot Cake Bite resting in front of a tray of more bites

No-Bake Carrot Cake Bites

Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, cinnamon, and coconut flour! So simple, delicious carrot cake flavor, and the perfect healthier snack or dessert! Just 30 minutes, 9 ingredients, and 1 food processor required.
Author Minimalist Baker
Raw Carrot Cake Bites resting on a cake platter
4.88 from 64 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 (bites)
Course Dessert/Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 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)


  • 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.



*Adapted from our No Bake Vegan Carrot Cake.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 bites Calories: 142 Carbohydrates: 24.1 g Protein: 2 g Fat: 5.4 g Saturated Fat: 0.7 g Sodium: 44 mg Potassium: 260 mg Fiber: 3.3 g Sugar: 19.6 g

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My Rating:

  1. Allen says

    As written these came out extremely dry and wouldn’t stay together. I used some orange juice and that helped significantly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allen, so sorry this didn’t work out for you as it’s usually a reader favorite! Did you use medjool dates?

  2. Nikole says

    I’m so grateful for you! I fed these to almost everyone I could and keep making more. My daughter Summer and I will be making these for our yoga retreats.

  3. Hayley says

    How are these so delicious?! I substituted all-purpose flour for the coconut flour and they still tasted incredible. Thank you for this terrific recipe!

  4. Christina Garcia says

    Great recipe that I will make again. Delicious! I substituted dried figs for the dates (thought I had dates in the pantry but did not!), used pecans and added some orange zest.

  5. Sherri Sorensen says

    I substituted the coconut flour with Juice plus vanilla complete this adds a great flavor and sweetness along with nutrition

  6. Kristina says

    What a great recipe and yummy snack! Perfect for Easter! I followed your recipe to a “T” and they came out great! Absolutely delicious! 😋 It made so many, too! I can’t wait to add some of these into my breakfast bowl :) Love your recipes!! Thank you for sharing this one! 💕💕

  7. Julie says

    I whizzed dry shredded coconut by itself in a blender to make my own coconut flower, the followed the directions. Truly delicious, even by the standards of the picky eater in the house. Right up there with my fave matcha bliss balls. I love to take one to work for a snack, or to have one after dinner as a mini-dessert.

  8. Silvia says

    Great recipe. Instead of the walnuts, I used 1 1/4 cups of almond flour. I also added a tablespoon of maple syrup to help to bring it all together.

  9. Jay says

    So delicious!! I love making these and do so whenever I can! Also, where did you get that amazing platter? It’s gorgeous!

  10. Kate says

    Perfection. You know when you crave carrot cake. I mean really, really crave it? The only thing I modified was that I added pecans because I ran out of walnuts at 1 cup. It tasted better than I could have hoped. My mouth is still smiling. I will now go shout it from the rooftops. Thank you so much for this experience. Deserves an extra star.

  11. Claudia says

    I was about to make carrot cake but then found this recipe. So, so good! How have I not made this before?
    It was easy to make, I had all the right ingredients. Used coconut to coat them.
    It’s the perfect snack! Thank you for sharing this recipe with us!

  12. Jennifer says

    Thanks for this amazing recipe. Simple to make and extremely tasty! Will try out the other energy ball variations :-)

  13. Krista says

    Made these as a last minute accompaniment for a picnic. I subbed coconut flour for oat flour and it turned out just fine. They were tasty and used the giant bag of carrots I scored at the farmer’s market!

  14. Quillin says

    I made these for a whole food plant-based treat and they are exquisite. Dates are soooo sweet and wonderful. My 2-year old loved these no-bake bites and so did I. Looking forward to trying the other bites on the site. We didn’t top them with anything yet, but I hope to make some coconut butter today and take the treats up a notch!

  15. Linda says

    These were easy to make, and delicious! I used almond flour and added a little coconut . Next time I’ll add some dried pineapple!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Linda! Love the modifications too! Thanks so much for sharing!

  16. Laura says

    These turned out great, like all the “ball” recipes I’ve tried here! Made a few adjustments (reduced amount of dates, used finely shredded coconut flakes instead of flour, and did half cashews / half walnuts) and rolled them in coconut flakes at the end.

  17. Amy says

    Thank you for recipe, I needed to use last bits of shredded carrots and raisins and found this recipe. The only difference was I had the dates rolled in coconuts.
    I was surprised when I was rolling them that was almost buttery taste to them. Next time I might blend raisins with walnuts.

  18. Deborah Lathrop says

    This was just like eating chilled carrot cake. I did not use the coconut butter but will try that the next go around. I rolled mine in coconut flakes and made them half the size suggested for mini poppers. My two year old grand-daughter loved making them with me. She loved eating them as well. 5 stars :)

  19. Becky says

    This recipe is a go to favorite in my home! We are huge carrot cake lovers & I love that we can eat it regularly, thanks to your healthy, delicious variation. So good! A must try!

    • Anna Lisa says

      This was amazing! Definitely will be a repeat recipe. My boyfriend loves them too, great flavor! I used deglet dates and almond flour and turned out great. Love!!!

  20. Nicole says

    These were really yummy! I used all pecans, almond flour, and rolled in coconut. Thanks for the recipe, I’ll be trying more bites recipes in future.

  21. Heather says

    These look amazing. My daughter is allergic to walnuts, cashews and pecans. Is there another nut that I could substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried it this way, but another reader mentioned subbing half sunflower seeds and half pumpkin seeds. Let us know if you give it a try!

  22. Poppy says

    These perfectly satisfied my carrot cake craving. So good! I have a tiny food processor, and blending in batches worked just fine. I had lots of carrot texture, which is exactly what I wanted. I’m on a “bite and ball” kick, and I think the Lemon Poppyseed Donut Holes are next on my list. Yum!

    PS-dates are awesome for preparing for birth! I ate a few a day (and had a perfect birth) and recipes like this really help break up the monotony. So yummy!

  23. Erin says

    Just made these and they are so good! I used half walnuts, half oats and almond flour instead of coconut flour because that was all I had on hand. I was worried they’d be bland, but they have just enough spice make them special. Thanks!

  24. Haley says

    These are soooo yummy. My only issue was i blended everything too long so there wasn’t much texture in my bites. Other than that they were sublime!

  25. Lynn says

    I was pretty excited about these until I read the ingredients and saw the amount of nuts needed. Aside from being too high in fat, I only use raw, organic and that’s too expensive, lol. Almost 2 cups of nuts. Do you think there’s anything I can sub for some of the nuts? Half of them anyway……

  26. Nicole says

    I brought these to a potluck and they were a hit! I used the minimum amount of almond flour and the bites were a little greasy so I will have to add more flour next time. Other than that, really happy with them!

  27. Sheri says

    These are yummy and very satisfying. I was craving carrot cake but couldn’t bring myself to make one when I only wanted a few bites, and didn’t want all that oil either. Thanks for the great tasting alternative!

  28. Sara says

    Hi there! I want to make these for a halloween party as a treat for my gluten-free guests. However, one of my favorite parts about carrot cake is definitely the cream cheese icing, so I was wondering if you had any suggestions on substitutions I could make to this recipe to incorporate cream cheese?

    These sound amazing otherwise, and I’m excited to make them!

  29. Rebekah says

    The whole fam loved this recipe. Simple and yummy! In order to avoid a trip to the store, I substituted maple butter instead of coconut butter, which I would not recommend– it was too sweet. Next time I’ll drizzle these with coconut butter, as written. Dana, you are such a freaking treasure.

  30. Kelly says

    Do you know around how many dates are in a packed cup, or alternatively a weight? I’m always unsure how much I need to pack them in. Thanks!

  31. Dee Ann Frey says

    Simply an outstanding recipe! My kid & husband couldn’t get enough of these…in fact, my daughter made a lunch out of them two days in a row…’tis why I doubled the recipe! (I suspected they’d be delicious! :0) So, thank you!

    BTW, as I researched the difference between dates and figs (fig newtons were my favorite cookie growing up), AND, figs have a good bit less sugar, (48g vs 63g for dates) I thought I’d try the switch –they were delicious! I did add some honey to sweeten just a bit… So, all in all, they probably ended up w/same amount of calories!
    Thanks again for what will now be a long-time-family recipe! <3

  32. Liv says

    Is there any way to make this without nuts? I’ve made it before and loved it. I’d like to make it for my son’s back to school party at kindergarten and there’s a no nuts policy. Thanks!

  33. Jamie says

    Easy and delicious , I’ve made these for a family member who is trying to be ‘healthy’ and they could not stop nibbling away at them. Admittedly i do not own a food processor (*shock horror*) but i own a juice blender. Ok controversial possibly dangerous, but was able to blend the dates and walnuts and then hand mashed them together with the carrots and spices. Worked out great and delicious , will defo make them again and maybe invest into a food processor ….

  34. Morgan Hale says

    I LOVE carrot Cake, however, my husband is allergic to ALL nuts and Soy… Is there a substitution for the walnuts??

  35. Sulaf says

    These carrot cake bites were delicous! One of my friend’s birthday was coming up and I didn’t know many vegan recipes, so my friend directed me to this website, and I found these! I personally love carrot cake, and it had such a similar flavor that it felt like I was eating a healthier version of a cake pop! I didn’t have the time or ingredients to top the bites with coconut butter but I want to try that next time. They were very easy to make, and I was very grateful that this was a vegan recipe that did not have cashew butter, since I am allergic to cashews. Once again, they were delicous, my friend loved them, I ate far too many for something that was supposed to be a present, and I can’t wait to try them again!

  36. Jacky says

    Has anyone soaked the walnuts overnight before making these or other versions of balls that contain walnuts? I’ve always read its best to soak nuts for good digestion. I haven’t made these yet but love the vanilla cake version you have Dana!

  37. NICKY says

    Great recipe but the texture is more like fudge than cake. (It really wasn’t like carrot cake) I wish the texture was a little more dry. Amazing how sweet it is despite there being no sugar in the recipe. The taste is pretty good. I made them for father’s day and gave them to my dad as a gift. He loves dates so this was a real treat for him.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicky, you could try adding additional coconut flour or walnuts next time for a more dry texture. Hope that helps!

  38. Maureen says

    These bites are amazing! I tweaked a bit, and as I didn’t have medjool, I used diglet noor dates. I subbed 1 cup almonds & 3/4 cup rolled oats for the walnuts; added a small knob of fresh ginger; added 1/2 t pumpkin pie spice and rolled in hemp seeds AND coconut. Oh my, felt like Lucy & Ethel, seems as though I ate two for every one I had left for the freezer tray ?

  39. MissFitMelle says

    Hi Dana, these look so great. I want to try them but I’m trying to reduce overall sugar in my diet, even if they’re from natural sources. For many similar recipes there’s dates as a base to bind and for natural sweetness. What can you suggest I replace dates with? Of course I can simply omit the raisins. Any suggestions are appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Yes, the dates both bind and provide sweetness. You could try using cashew butter and sweetening with your preferred sweetener. Might be tricky to replace the dates though! Let us know if you do some experimenting.

    • heather groblebe says

      This is a totally delicious recipe! I would like to know if I can sub fresh grated ginger for the powder ginger? I made these for a friend and myself and we both raved about them

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Heather, we haven’t tried it, but that should work! Let us know if you give it a try!

  40. Hannah says

    I made a triple batch of these (!) since my husband and I go through snacks quickly in our house. I didn’t have enough walnuts on hand so I subbed roasted pepitas which I think came out very nicely. I also subbed pumpkin pie spice for the ginger and nutmeg. Overall excellent flavor and shockingly sweet for only having dates!

  41. Nicol says

    My boyfriends favorite dessert is carrot cake, and he absolutely loved these! So easy to make and great for that sweet tooth craving.

  42. Michelle Torres says

    I made it today and it’s so delicious it’s almost dangerous ? Next time I’ll probably double the recipe! Tks for this recipe ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  43. Pete says

    I’m absolutely loving all these amazing sweets ! I made this and the Vegan Brownies ~ both were brilliant . Every one at work loved the Brownies and I’m definitely a convert. Keep up the fantastic work. So refreshing ~ many Thanks xx

  44. Michelle says

    I made this nut free by replacing the walnuts with an equal amount of ground oatmeal. They are delicious!

    Thanks Dana

  45. Jan says

    Another winner Dana – delicious little carrot cake flavoured bites, but with no fat, sugar, eggs, flour – amazing! Thank you : )

  46. Carol Schnaubelt says

    I made this recipe but had a very difficult time trying to mix in the date ball with the other ingredients. Some cookies are just date balls, not carroty. I tried to follow the recipe exactly. Any suggestions for next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, Is it possible that your food processor is on the smaller side? That would be one potential idea! Hope that helps!

  47. olivia says

    I LOVE carrot cake! but my goodness Carrot Cake BITES?! YES PLEASE :D hahah those look amazing! Great recipe!!

  48. lorraine treanor says

    Easy breezy!
    used walnuts with about 1/3 cup almonds. Didn’t have any vanilla (when did THAT happen!, so added a little banana milk in case it needed a liquid. We do love ginger, so, rather than the sweet toppings, I rubbed my hands with fresh ginger while making the balls, then added a dab of ginger to each. They’re in the fridge now firming. Thanks for this fun Mother’s Day treat.

  49. Kemoy says

    These are amazing. I have been making almond bites for years and my littlest ones loved them. Decided to try this carrot, recipe and they didn’t last….yum.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Kemoy! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  50. Amanda says

    These are really moist and tasty. I hadn’t thought about using runny peanut butter as a topping, but it’s such a great option.

  51. Ingrid says

    Um these were amazing. I honestly have never loved a date-based cake bite like I love these. I put them in the freezer and they taste amazing straight from the freezer (like frozen carrot cake cookie dough). Also, my two-year-old gobbled these up for a little treat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review, Judi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  52. MatchaMe says

    Carrot cake is such an underrated cake, but it’s probably my favourite cake. This was such a delicious recipe

    Thanks, Jared

  53. Gloria Levin says

    I just made these, and they are perfect (just like your pics!) and absolutely delicious. Thank you for all your wonderful recipes!

  54. Barbara Carnovale says

    Can I substitute regular flour for the almond and coconut?? I am out and gluten free is not essential-
    Let me know

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know that I’d recommend eating raw flour. Perhaps oats, shredded coconut, or more nuts would be a better solution.

  55. Carol says

    Made the carrot cake bites and they are a hit. Rolled them in coconut – no frosting and will do it the same way next time. Will also make the balls smaller next time and have 32 to 40 bites. Thanks for all the recipes!

  56. Cassie Tran says

    These look delicious!! Would you recommend completely drying out the carrot prior to blending them into the recipe, or is it okay for them to be a little bit damp?

  57. Susan crane says

    I just finished making these and I literally swooned when I took the first bite. I am currently on a fairly strict cleanse and I expected eight weeks of deprivation but these completely fit within my guidelines of plant-based, grain free, unprocessed etc and oh my goodness!!! Doing a happy dance right now!!! I just forwarded the recipe to my daughter because I thought they would make super healthy treats for my grandkids!!!

  58. Jamilet Bryant says

    I just made a batch of these, following your instructions to a T, and can’t believe how incredibly delicious these are. I satisfied my carrot cake craving without spending hours in the kitchen and without guilt.

    Thank you so much for this wonderful recipe.

  59. Sophie says

    These are addicting! Used almond flour and rolled in coconut. They taste just like carrot cake, love. Mine turned out pretty soft, I may add more walnuts and carrot next time, but they’re still delicious! I also like the idea some people have to add some protein powder. Thanks Dana!

  60. SH says

    Hello, I work for a nonprofit and we would like to use a couple of your photos in a pamphlet about environmentally friendly plant-based eating. Would it be possible to speak with you about this? Thanks!

  61. Hadass says

    Hi Dana, I’ll start by saying how wonderful your recipes are (and beautifully photographed!). My daughters have both became vegan in the past 2 years and you were a shining light guiding me through learning a new way to cook.
    I had noticed that you use often use dates in your recipes and was wondering if you are familiar with silan. It’s date syrup that’s used in middle-eastern cooking.

    Thanks for everything, especially your Mac n’ Cheese ;-)

  62. Candice says

    Yum! We used cashews and rolled them in shredded coconut. A bit sweet for our tastes, I would cut back on the dates next round. Super easy and very satisfying.

  63. Faith Clair says

    Mine came out tasting like pumpkin pie! I used all of the recommended almond flour and they still didn’t quite “dry” up enough like cake however they are soft and delicious

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! Thanks for sharing, Faith. I’d say more coconut flour next time. Coconut adds that “cakey” flavor.

  64. Elizabeth Bradley says

    Hello Dana,

    I’d like to know if it is possible to use ” Bob’s Red Mill, Gluten Free 1:1 Baking Flour ” as this is what I have in the house and I”m allergic to Almonds and Almond Flour & don’t like the taste of coconut. ie : coconut flour ? I also have Celiac Disease.
    My I just say also that I think your website is the greatest. I love the fact that the recipes are of limited ingredients and made in 30 minutes or less.
    Thank you,
    Beth Bradley

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Beth, if you don’t like the taste of coconut flour I’d still beg it’s worth a shot as it adds that “cakey” flavor. However, if not, I’d say oats would be your next best bet OR a GF blend, such as BRM 1:1.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t sub all of it for protein powder, but up to half, yes! Let us know how it goes!

  65. Jordan Leigh says

    These look absolutely perfect!! I love carrot cake with all my heart. Do you think a vita mix would work instead of a food processor?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, although I have had issues with dates in my vitamix in the past. Just go slow and don’t add too much at once! And please make sure your dates are fresh and pitted.

  66. Janice says

    Do you have any suggestions on how to make these without a tree nut base? We have an allergy household :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would suggest a mix of sunflower seeds, hemp seeds, and desiccated or flaked coconut.

  67. Karen Embree says

    I’m curious if you can use carrot pulp leftover from juicing instead of grated carrots…would it make it too dry.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Potentially, but I actually think that would work fine! It will likely be more dry, so just add less coconut flour as needed. Let us know how it goes!

  68. AbbeyTron says

    Hi, how do you suspect whole wheat flower would do here? Also, thanks for adding alt tags to your photos. As someone who is blind and uses a screen reader, it’s greatly appreciated:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Of course! Glad that’s helpful. As for whole wheat flour, I wouldn’t suggest eating raw flour (it can be hard to digest). So perhaps a mix of oat, almond, and/or coconut flour would work. And I also think protein powder could work as well. Hope that helps!

  69. Loril says

    I just made the cake version of this recipe for Easter. Oh my, what a hit! Everyone loved it. Seriously amazing. We frosted with the cashew frosting. Perfect! Thanks you are a great inspiration to healthy and yummy eating!