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carrot cake bites
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4.34 from 6 votes

Carrot Cake Bites

These raw carrot cake bites taste just like a carrot cake - slightly sweet, cinnamon-y, moist, and tender. Compared to a layered carrot cake, carrot cake bites are much faster to prepare though. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Prep Time10 mins
Servings: 12 (1½-inch) balls
Calories: 142kcal



  • Process the pecans. Add the pecans into a food processor fitted with an S blade and pulse until the pecans are coarsely ground. Be careful not to over-process the pecans.
  • Process the rest of the ingredients. Add the dates, coconut, coconut flour, lemon juice, lemon zest, vanilla extract, and spices into the food processor with the pecans and pulse until the ingredients begin to stick together. The mixture should be tender and slightly crumbly at first, but it should be sticky enough to hold together when you press it between your fingers. 
  • Fold in the carrots. Finally, add the carrots and pulse a few more times until the carrots are just incorporated. Be careful not over-process the mixture. It should be tender and slightly crumbly.
  • Roll the mixture into balls. Using a cookie scoop or a spoon, scoop out about 2 tablespoons of the mixture and roll it into a ball (~ 1½-inch/3.8-cm in diameter). Repeat until all the mixture is used up. Roll the balls in extra desiccated coconut, if desired.
  • Chill. Transfer the carrot cake bites into the refrigerator for 20-30 minutes to firm up.
  • Store. Leftover carrot cake bites keep well in an airtight container in the refrigerator for up to 1 week. For longer term storage, freeze in an airtight container for up to 3 months.


*I use Bob's Red Mill shredded coconut because it's almost as fine as desiccated coconut.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.


Serving: 1of 12 | Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Fiber: 5g | Sugar: 9g