Carrot cake bites are so easy to make with shredded carrots, gluten-free oat flour, dates, cinnamon, nutmeg and ginger.
This recipe smells incredibly delicious and tastes just like real carrot cake! These bites are healthy, gluten free, nut free, dairy free, and oil free. So they’re perfect for anyone with these food allergies. They make a great school snack for kids. They’re also perfect for a quick grab-and-go snack when you’re feeling that afternoon slump. Learn just how easy it is to make these carrot cake bites in your food processor below.
Carrot Cake Bites
These carrot cake bites are the perfect healthy snack for kids and adults alike. Make a batch and save them for afternoon pick-me-ups. Grab one or two and you’ll be surprised how much they taste like carrot cake!
You’ll feel good giving these energy bites to your family all thanks to the wholesome ingredients. These bites are sweetened naturally using dates and contain no refined sugar. There’s no nuts which is great for anyone with allergies and also makes these a great option for kids school snacks.
Using oats in your baking is an affordable option and making oat flour is super easy (see how to do it here).
Carrot Cake Bites Ingredients
These carrot cake bites come together easily. Everything can be prepped in the food processor and require no baking. For this plant-based recipe you’ll need:
- Shredded Carrots – You’ll need about 2 large carrots to create 2 cups of shredded carrots. You can use a cheese grater to shred them.
- Dates – These are used to sweeten the energy bites and also help them to stick together. I used regular dates for this recipe but you can also use medjool dates, just make sure the dates are pitted.
- Oat Flour – If you don’t have oat flour you can easily make your own at home using rolled oats. See my instructions here.
- Shredded Coconut – You’ll need unsweetened shredded coconut for this recipe that will be added to the batter and also rolled in afterward.
- Pumpkin Seeds – Choose raw or roasted pumpkin seeds with no added salt. If you have a nut allergy you can use Gerbs pumpkin seeds which are made in a nut-free facility.
- Sunflower Seed Butter – The go-to in my house is Sunbutter as it’s made in a nut-free facility. If you’re not concerned with nut allergies you can use any nut or seed butter for this recipe (almond butter, peanut butter etc).
- Spices – You’ll also need cinnamon, nutmeg, ground ginger, and salt to create the beautiful spice flavor that you would normally taste in carrot cake!
How To Make Carrot Cake Bites
- Shred The Carrots – First, you’ll need to shred two large carrots using a cheese grater. No need to peel them if you don’t want to, just wash them first.
- Food Processor – Add all the ingredients to the food processor including shredded carrots, dates, oat flour (you can easily make your own), unsweetened shredded coconut, unsalted pumpkin seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger and salt. Blend on low until everything is broken down and comes together in a sticky texture.
- Roll Into Balls – Scoop out 1 Tbsp of the mixture and roll into a ball between your hands. Repeat the process until all the batter is used. Add 1/3 cup of shredded coconut to a bowl and roll each carrot cake bite in the coconut. You might need to gently press it into the sides.
- Storage – Add the balls to an airtight container and store it in the fridge for up to 1 week. These carrot cake bites can also be stored in a freezer bag and frozen for up to 3 months.
Carrot Cake Bites Frequently Asked Questions
No you don’t. You can eat them without the rolled coconut as well!
These energy bites aren’t cooked, so I wouldn’t recommend using any flours that aren’t safe to eat raw. For example white flour and whole wheat flour. Oat flour is made from rolled oats and is safe to eat raw. Check the packaging label of the flour you want to substitute before using it.
I recommend 1-2 energy balls per serving.
More Gluten Free Recipes
Whether you have a gluten intolerance or not, these recipes are healthy and totally delicious!
- Banana Oatmeal Muffins – the best healthy breakfast muffin filled with delicious gluten-free rolled oats and sweetened with maple syrup and ripe bananas. They’re delicious without a lot of fuss.
- Gluten Free Cake With Whipped Cream and Berries – made with two layers of white cake and topped with fresh whipping cream and berries. This cake is an allergy-friendly option that is also sugar-free, nut-free, and dairy optional.
- Cookie Dough Energy Bites – high in protein and healthy fats which will give our bodies more energy. These are great for kid’s snacks, or an afternoon pick me up when you’re feeling sluggish.
- Healthy Banana Splits – these are high in antioxidants, protein, and healthy fats! I like to serve these as a fun breakfast or energizing afternoon snack.
Carrot Cake Bites
Equipment You’ll Need
- Shred the carrots to create 2 cups worth. This will take approximately 2 large carrots.
- Add the shredded to a food processor along with dates, oat flour, unsweetened shredded coconut, unsalted sunflower seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger, and salt. Blend on low until everthing comes together into a sticky mixture.
- Scoop out 1 Tbsp of carrot cake batter and roll into a ball between your hands. Place on a plate and repeat the process for the rest of the batter untill all balls are formed.
- Add 1/3 cup of unsweetened shredded coconut to a shallow bowl and roll each carrot cake bite into it. You might have to gently press the shredded coconut into sides.
- Place in an airtight container and store in the fridge for up to 1 week. Grab 1-2 carrot cake bites for an energizing snack.
- You can make your own oat flour easily using rolled oats. See instructions here.
- You can use regular pitted dates or medjool pitted dates for this recipe.
- Nut Allergies: To ensure these carrot cake bites are nut-free, use ingredients free from cross-contamination. All ingredients I’ve linked in this recipe are nut-free (just click on links in “ingredients” list).