- Carrots 3/4 cup peeled and finely shredded
- medjool dates 1 cup packed pitted
- raw walnuts or nuts 1 ¾ cups
- Vanilla Extract 2 tsp
- Sea salt 1/4 tsp
- Ground cinnamon 3/4 tsp
- Ground ginger 1/2 tsp
- Ground nutmeg 1 pinch
- coconut flour or almond flour 4-6 Tbsp
- raisins (optional) 1/4 cup
- Coconut flakes 1/2 cup desiccated
Do you love carrot cake, but don’t have the time to cook one from scratch?
These carrot cake bites are just the thing – no cook, irresistible little balls bursting with fruit and carrot flavor, sweetness and moistness.
Take these carrot cake bites to work as a snack or part of your lunch, or for a boost after a hard workout at the gym.
Grate the carrots using the grater attachment on your food processor or a box grater. Set aside
Put the pitted dates in your food processor and blend until small bits remain, or a ball forms. Remove from food processor. Set aside.
Put walnuts, vanilla, salt, and spices in the food processor, and blend until a semi-fine meal is made — about 15 seconds.
Then add the dates and shredded carrot back to the food processor, and pulse in 1-second increments, until a loose dough forms and the carrots are just mixed in. Don’t over-blend, as you don’t want carrot puree.
Add coconut or almond flour 2 Tbsp (18 g) at a time, and pulse to mix in. If the dough isn’t coming together well, you may need to remove the lid, stir, and scrape down the sides to help things along. Once well combined, add raisins or other fruit if using, and pulse once more to combine.
Scoop roughly 2 tablespoons of dough using an ice cream scoop, roll into balls with your hands, and place directly onto a baking paper lined baking sheet or serving dish. Continue until all the dough is used up. If you find the bites are too sticky to roll easily, add a little more coconut or almond flour to dry the mixture out, but add a small amount at a time.
Roll in the desiccated coconut if using, and eat immediately or refrigerate to firm the bites up a bit.
You can store these carrot cake bites covered in the refrigerator up to a week, or in the freezer for up to 1 month. Put in a freezer-proof container or freezer bags.