Name: Carrot Cake Bites Recipe
Prep time: 15 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 cup finely grated fresh carrots (about 2–3 medium carrots, ~120–150g); 1 cup pitted Medjool dates (about 10–12 dates, soft and sticky); ¾ cup raw walnuts (or pecans); ½ cup rolled oats (gluten-free if needed); 1 tsp vanilla extract; 1½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; Pinch of sea salt; Optional: 2–4 Tbsp coconut flour (if mixture is too wet); For coating: ⅓ cup unsweetened shredded coconut (optional)

These no-bake carrot cake bites capture the cozy, spiced flavor of classic carrot cake in a healthy, bite-sized treat. Made with fresh carrots, nuts, dates, and warm spices, they’re naturally sweetened, nutrient-dense, and perfect as a guilt-free dessert or energizing snack anytime.

Why You’ll Love This Recipe:

You’ll adore these carrot cake bites because they deliver all the comforting cinnamon-spiced, nutty, and subtly sweet flavors of traditional carrot cake—without any baking, refined sugar, flour, or heavy frosting.

They come together in just one bowl (or food processor) in about 15–20 minutes, using simple whole-food ingredients you probably already have. Each bite is chewy, satisfying, and portable, making them ideal for lunchboxes, post-workout fuel, mid-afternoon cravings, or a healthier dessert option.

They’re naturally gluten-free, dairy-free, and vegan, yet taste indulgent. The fresh carrots add moisture and natural sweetness while packing in vitamins, and the nuts provide healthy fats and protein to keep you full longer. No guilt, just pure enjoyment in every delicious little ball!

Yield: 16 bites

Carrot Cake Bites Recipe

No-bake healthy carrot cake bites: naturally sweet, spiced, chewy treats made with carrots, dates, nuts—perfect snack or dessert!

Prep Time 15 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

1 cup finely grated fresh carrots (about 2–3 medium carrots, ~120–150g)
1 cup pitted Medjool dates (about 10–12 dates, soft and sticky)
¾ cup raw walnuts (or pecans)
½ cup rolled oats (gluten-free if needed)
1 tsp vanilla extract
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Pinch of sea salt
Optional: 2–4 Tbsp coconut flour (if mixture is too wet)
For coating: ⅓ cup unsweetened shredded coconut (optional)

Instructions

Hey there, let’s get started! First, grab your fresh carrots, peel them, and finely grate them using the small holes of a box grater. You want them super fine so they blend beautifully—give yourself a nice 1 cup pile. Pat them gently with a paper towel if they look extra juicy.
Pit your Medjool dates if they aren’t already, and toss them into your food processor. These sweet gems are the magic glue and natural sweetener—yum!
Add the raw walnuts (or your favorite nuts) to the processor along with the rolled oats. Pulse 8–10 times until you get a coarse, crumbly mixture that still has some texture—don’t overdo it or it’ll turn into nut butter!
Now the fun part—add your grated carrots, vanilla extract, cinnamon, ginger, nutmeg, and that little pinch of sea salt. Pulse again until everything starts coming together into a sticky dough. It should hold when you pinch it between your fingers.
Check the texture: if it feels too wet or sticky to roll, sprinkle in 1 Tbsp of coconut flour at a time (up to 4 Tbsp) and pulse briefly until perfect. Too dry? Add a tiny splash of water or extra vanilla.
Scoop out small portions (about 1–1½ Tbsp each) using a cookie scoop or your hands—roll them into smooth little balls between your palms. They’re so cute at this stage!
For that classic carrot cake look and extra crunch, roll each bite in unsweetened shredded coconut. Press gently so it sticks—looks adorable and tastes amazing.
Place all your beautiful bites on a small baking sheet or plate lined with parchment paper. Pop them into the fridge for 15 minutes to firm up and let the flavors meld together.
After chilling, they’re ready to enjoy! Grab one (or three) whenever you need a happy, healthy pick-me-up—they’re perfectly portable too.
Store any extras in the fridge or freezer as mentioned—they stay delicious and ready for snacking whenever you are. Enjoy every spiced, chewy bite—you deserve this treat!

Notes

Naturally vegan, gluten-free (use certified GF oats), dairy-free, and refined sugar-free. Best texture when using fresh, moist dates. These are nutrient-dense with fiber, healthy fats, and veggies—great for kids and adults alike!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 159Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 10mgCarbohydrates 20gFiber 3gSugar 11gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Finely grate the carrots and pat them dry with a paper towel if they seem very moist—this prevents soggy bites.
Use soft, fresh Medjool dates for the best sticky binding power; if yours are dry, soak them in warm water 10 minutes first.
Pulse ingredients in short bursts in the food processor to avoid turning them into nut butter—aim for a sticky, crumbly texture that holds together when pressed.
Chill the mixture 10–15 minutes before rolling if it feels too soft; this makes shaping much easier.
Roll in unsweetened shredded coconut, crushed nuts, or cinnamon for extra texture and a pretty finish.
Taste and adjust spices before rolling—some prefer more ginger or nutmeg for bolder flavor.

Ingredients Notes (long form):

Fresh carrots bring natural moisture, subtle sweetness, and bright color while adding beta-carotene and fiber. Medjool dates act as the primary natural sweetener and binding agent—they’re rich in potassium and provide caramel-like depth without refined sugar.

Raw walnuts (or pecans) deliver crunch, healthy omega-3 fats, and that classic carrot cake nuttiness. Rolled oats add hearty texture, complex carbs, and make the bites more filling.

Warm spices like cinnamon, ginger, and nutmeg create that signature cozy flavor profile. Vanilla extract enhances sweetness perception, and a pinch of sea salt balances everything beautifully. Coconut flour (optional) helps absorb excess moisture if your mixture feels too wet.

Variations and Substitutions:

Nut-free version: Swap walnuts/pecans for sunflower seeds or pumpkin seeds and use sunflower seed butter instead of nut butter.
Different nuts: Try almonds, pecans, or cashews in place of walnuts for varied flavor and texture.
Grain-free: Replace oats with extra almond flour or coconut flour (start with less and add as needed).
Protein boost: Mix in 1–2 scoops of vanilla plant-based protein powder (reduce oats slightly).
Spice adjustments: Add cardamom or cloves for deeper warmth, or extra ginger for a spicier kick.
Add-ins: Stir in raisins, chopped pineapple bits, or mini dark chocolate chips for fun texture surprises.
Sweetener swap: Use dried apricots or figs instead of dates, though texture may vary slightly.
Coating options: Roll in cocoa powder, crushed freeze-dried pineapple, or dip in melted dark chocolate for a treat-like finish.

Storage Options:

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer first, then transfer to a freezer-safe bag or container—keep frozen up to 2–3 months. Thaw at room temperature 10–15 minutes or enjoy straight from the freezer for a firmer, chewy texture.