These Raw Carrot Cake Bites have all the warm, sweet flavour of carrot cake, but in an easy no-bake snack. They are made with dates, almonds, oats, nut butter, grated carrot, vanilla, cinnamon and coconut, then rolled into bite-sized balls.
They are naturally sweetened with dates, packed with fibre from the oats, carrot and nuts, and they make a great on-the-go snack or healthier sweet treat.
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These carrot cake bites are quick to make, with no baking needed. They are naturally sweet and chewy, with an amazing texture from the oats, almonds and grated carrot.
Honestly, they really do taste like carrot cake, but more nutrient dense. They are super easy to make and ideal for meal prep.
They are also easy to adapt. You can make them nuttier, spicier, more coconutty or even add extra ingredients like raisins, chia seeds, chocolate or protein powder.
Looking for more healthy snack recipes? Why not try our school friendly Nut Free Energy Balls, delicious Carrot Cake Oat Bars or our amazing Healthy Rocky Road?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Rolled oats work best, but quick oats can also be used for a softer texture.
- Carrots - Use the fine side of a box grater for the best texture.
- Desiccated coconut - The bites are rolled in coconut at the end, which adds texture.
- Almond butter - Almond butter, peanut butter or cashew butter all work well.
- Almonds - You can use whole almonds or flaked almonds, depending on what you have. Other nuts work too.
- Dates - Soaking them first makes them easier to blend and gives the mixture a softer texture. Make sure they are pitted before blending. We like Medjool dates.
- Vanilla - Make sure you use extract and not essence.
- Cinnamon - This gives the bites that classic carrot cake flavour. You can add extra warming spices like ground ginger or nutmeg too.
Variations
Extra texture - Stir in chopped walnuts, pecans, raisins or pumpkin seeds before rolling the mixture into balls. Raisins make these carrot cake energy balls sweeter and chewier, while nuts and seeds add crunch.
Protein boost - Add a spoonful of vanilla protein powder. You may need to add a little extra nut butter or a splash of milk if the mixture becomes too dry.
Nut-free - Swap the almonds for sunflower seeds or pumpkin seeds, and use sunflower seed butter instead of nut butter. This is a good option for school lunchboxes if nuts are not allowed.
Chocolate - Add a tablespoon of cocoa powder or roll the bites in a mixture of coconut and cocoa. You can also stir in a few mini dark chocolate chips.
No coconut - Simply leave off the coconut coating. You can roll the bites in finely chopped nuts, crushed freeze-dried fruit, hemp seeds or leave them plain.
How To Make Carrot Cake Bites
- Step 1: Put the dates and almonds into a blender.
- Step 2: Blend until it forms a sticky paste.
- Step 3: Put the almond/date paste, oats, nut butter, grated carrot, vanilla and cinnamon into a mixing bowl.
- Step 4: Mix well until everything is fully combined into a dough like mixture.
- Step 5: Divide the mixture into twelve balls - each one should weigh around 30g/1oz.
- Step 6: Roll each ball in the coconut.
Meal Prep and Storage
Store - These raw carrot cake bites are great for meal prep because they store well and can be made in advance. Keep them in an airtight container in the fridge for up to 5 days.
Freeze - For longer storage, freeze them for up to 3 months. Place them on a lined tray first and freeze until firm, then transfer them to a freezer-safe bag or container. This stops them sticking together.
They can be eaten straight from the fridge or left at room temperature for a few minutes to soften slightly. If frozen, let them thaw in the fridge overnight or at room temperature for about 20 to 30 minutes.
Dannii's Top Tips
- Use soft Medjool dates if possible, as they blend more easily and help the bites hold together. If your dates are quite dry, soak them for a little longer.
- Drain the dates well after soaking. Too much water will make the mixture sticky and difficult to roll.
- Grate the carrot finely so it mixes evenly into the bites. Coarsely grated carrot can make the texture too chunky and may stop the balls from holding together as well.
- If the mixture is too wet, add a little more oats or coconut. If it is too dry, add a little more nut butter or one extra soaked date.
- Chilling the mixture before rolling can make it easier to handle. If it feels too soft, place the bowl in the fridge for 15 to 20 minutes before shaping.
- Use a small cookie scoop if you want evenly sized bites. This also makes the process quicker and less messy.
- Use certified gluten-free oats to ensure this recipe is gluten free.
Frequently Asked Questions
A food processor is the easiest option because it breaks down the dates and almonds properly. If you do not have one, you could use ground almonds instead of whole almonds and mash very soft soaked dates with a fork, but the texture will be chunkier and the mixture may take longer to come together.
Yes. Swap the almonds for sunflower seeds, pumpkin seeds or extra oats, and use sunflower seed butter instead of nut butter. The flavour will be slightly different, but they will still work well.
If it is too sticky, the dates may not have been drained well enough, or the carrot may have released extra moisture. Add a little more oats, coconut or ground almonds until the mixture is easier to roll. If it is too dry, the dates may have been too dry, or there may not be enough nut butter. Add another soaked date, a spoonful of nut butter or a tiny splash of milk until the mixture holds together.
More Date Recipes
If you've tried these healthy carrot cake bites, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Raw Carrot Cake Bites
Ingredients
- 4 Medjool dates - pitted
- 30 g (0.25 cup) Almonds
- 1 tablespoon Almond butter
- 50 g (0.5 cup) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 2 Carrot - small; finely grated
- 1 teaspoon Cinnamon
- 0.5 teaspoon Vanilla extract
- 50 g (0.5 cup) Desiccated coconut
Instructions
- In a blender, combine 30 g Almonds and 4 Medjool dates until a smooth paste is formed.
- Put the almond/date paste, 50 g Oats, 1 tablespoon Almond butter, 2 Carrot (grated), 0.5 teaspoon Vanilla extract and 1 teaspoon Cinnamon into a mixing bowl and mix until fully combined.
- Divide the mixture into twelve balls - each one should weigh around 30g/1oz.
- Roll the balls in 50 g Desiccated coconut.
Recipe Tips
- Use soft Medjool dates if possible, as they blend more easily and help the bites hold together. If your dates are quite dry, soak them for a little longer.
- Drain the dates well after soaking. Too much water will make the mixture sticky and difficult to roll.
- Grate the carrot finely so it mixes evenly into the bites. Coarsely grated carrot can make the texture too chunky and may stop the balls from holding together as well.
- If the mixture is too wet, add a little more oats or coconut. If it is too dry, add a little more nut butter or one extra soaked date.
- Chilling the mixture before rolling can make it easier to handle. If it feels too soft, place the bowl in the fridge for 15 to 20 minutes before shaping.
- Use a small cookie scoop if you want evenly sized bites. This also makes the process quicker and less messy.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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