No-Bake Carrot Cake Bites are a healthy snack that tastes like carrot cake! They are a great way to sneak more veggies into your life, and are naturally sweetened with fruit.
Why You’ll Love Them
They are easy to make. All you need is a handful of ingredients and a few minutes of effort to prepare these bite-sized treats. No cooking required!
They taste amazing. These delicious carrot cake bites really do taste like carrot cake, only without the refined sugar or frosting.
They are nourishing. Made with walnuts, dates, shredded carrots, and warming spices, these energy balls will leave you feeling satisfied, with plenty of fiber and healthy fats in each bite.
They are easy to customize. If you don’t have walnuts on hand, you can swap them for pecans, and if you don’t enjoy coconut, you could swap them for some old-fashioned rolled oats, instead. It’s easy to adjust as you go, since this is a no-bake recipe.
They are allergy friendly. These carrot cake energy bites are naturally gluten-free, dairy-free, and vegan friendly, in case you’re serving someone with special dietary needs. No eggs or specialty flours required.
Ingredients You’ll Need
When shopping for these ingredients, I recommend looking for raw walnuts, which are not roasted or salted, so they will contribute a mild flavor to the carrot cake bites. Be sure to grab unsweetened shredded coconut, rather than the sweetened variety, too.
Pitted Medjool dates give this recipe a natural sweetness, but if you don’t have them on hand, you could swap this ingredient with a similar amount of raisins, instead.
If you want to add in any extra ingredients, like a pinch of nutmeg or a few chia seeds, you can do that, too. This recipe is flexible!
How to Make Carrot Cake Bites
1. Process the dry ingredients.
Add the walnuts, shredded coconut, cinnamon, ginger, and sea salt to the bowl of your food processor fitted with an “S” blade.
Pulse briefly, just until the nuts are ground into the texture of a coarse flour.
2. Add in the wet ingredients.
Now, add in the pitted dates, shredded carrots, and vanilla extract, and process again. The mixture will start to form bigger crumbles as it blends, with bits of carrot distributed throughout. You’ll know the mixture is done blending when you can squeeze the mixture between your fingers and it sticks together.
Be careful to NOT over-process the mixture, because the nuts may release their oil when they are blended for long. (Just like they do when making homemade nut butter.) You don’t want the carrot cake balls to have a greasy texture, so as soon as the mixture sticks together, stop blending.
3. Roll into balls.
Use a 1-ounce cookie scoop or heaping tablespoon to scoop the mixture, then roll it between your hands to form a ball. You may need to squeeze it between your fingers to help it stick together before rolling.
For an extra-pretty look, you can roll the balls in shredded coconut or crushed nuts. Or, if you prefer them plain, they are ready to taste-test right away.
Store the carrot cake balls in an airtight container in the fridge for up to 1 week. They will firm up slightly when chilled, and make an easy snack that you can grab on the go.
Frequently Asked Questions
I haven’t tested these without the walnuts yet, but readers have mentioned swapping the walnuts for rolled oats with good results. Feel free to experiment with it!
You can use any other variety of dates using a similar weight, or try using raisins, which are also naturally sweet.
No, since you’re using a food processor to mix these energy balls, you can simply peel & dice the carrot on a cutting board, if you prefer.
Yes, you can press this mixture into an 8-inch square pan lined with parchment paper, if you prefer to skip making balls. Let the pan chill in the fridge for at least 1 hour before cutting into squares. You could even top it with cream cheese frosting, if you want to make them more dessert like.
No-Bake Carrot Cake Bites
- 1 cup raw walnuts
- 1 cup shredded unsweetened coconut , plus extra for rolling
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ heaping teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 1 medium carrot , peeled & shredded (about ½ cup)
- ¾ cup soft Medjool dates , pitted (see notes)
- In a large food processor fitted with an "S" blade, combine the walnuts, coconut, cinnamon, ginger, and salt. Secure the lid and pulse briefly, until the mixture looks like a coarse flour.
- Add in the vanilla extract, shredded carrots, and dates and process again until the mixture looks crumbly. Be careful not to over-process the mixture, or it could become greasy. As soon as the mixture sticks together when pressed between your fingers, it's ready to roll.
- Scoop the batter using a tablespoon or 1-ounce cookie scoop, and roll it between your hands to make a ball. Repeat with the remaining mixture and arrange the balls on a pan or plate lined with parchment paper. Roll the balls in extra coconut, if desired.
- Place them in the fridge or freezer to let the carrot cake balls firm up for 1 hour. Once chilled, you can transfer the balls to an airtight container to store in the fridge for up to a week. I recommend eating these straight from the fridge, but they'll also hold up well in a packed lunch. They will become softer as they come to room temperature, so just keep in mind they will become squishier when not chilled.
If you try this carrot cake bites recipe, please leave a comment and star rating below letting me know how you like them!