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Raw Carrot Cake Bites resting on a cake platter
4.91 from 32 votes

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
Prep Time 30 minutes
Total Time 30 minutes
Servings: 16 (bites)
Category: Dessert/Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

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

  1. Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

Notes

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

Nutrition Per Serving (1 of 16 bites)