Easy Vegan Carrot Cake Bites Recipe! These Spiced Carrot Cake Balls Need just 8 ingredients and 15 minutes. No refined sugar or oil. Roll in coconut or dress with vegan cream cheese glaze. Vegan Glutenfree Grainfree Soyfree Raw option Jump to Recipe
I can’t wait for some sunny Springy days! Meanwhile, I am making batches of these refreshing and quick Carrot Cake Bliss Balls! I made this carrot cake ice cream with roasted carrots and walnuts way back when and loved the roasted carrot flavor in it. The carrots in these balls are roasted for a bit to enhance the flavor, the get sweet and add a baked cake like profile. The carrots then get processed with the rest of the ingredients to make a dough that is shaped into balls or bars. Even with the baking, it takes just 15 mins of active time! Walnuts, spices, dates and coconut flour make these a fudgy spiced delicious treat. These would be no bake if you use raw carrots.
These Carrot Cake Energy Bites are Easy, taste like carrot cake, are grainfree, oilfree, are naturally sweetened and are ready within minutes! Lets make some.
More Sweet Snacking from the blog
- Peanut Butter Chocolate Balls with Rice Krispies
- Seedy Chocolate Snack Bars
- Golden Sesame Balls
- Mojito Energy Balls
- Banana nut Bars
Step by Step Photos
Pulse the walnuts in a processor
Add the carrots, dates, spices and vanilla and pulse again. Then add the flours and pulse to make a dough.
Shape using a scoop or your hands, then roll in shredded coconut.
How to make Carrot-Cake like Carrot Cake Bites
- Roast the Carrots! Roasting makes them sweeter and adds a baked like flavor to the bites. If in a hurry, you can directly use raw carrots.
- Cover the dish with parchment while baking. This helps cook the carrots faster and prevents drying out.
- Pulse the larger nuts before adding the rest of the ingredients. This ensures a smoother texture.
- Use soft dates or a combination of dates and raisins or dates and sugar.
- Add lemon zest for a fresher flavor.
- Dress with just coconut or a vegan cream cheese glaze for more decadent cake like balls.
Vegan Carrot Cake Bites Recipe
- 2 cups (256 g) chopped carrots
- 3/4 cup (87.75 g) walnuts
- 15 soft dates (regular size), use 2 less if using large medjool
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp (0.25 tsp) ginger
- 1/8 tsp (0.13 tsp) nutmeg
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (28 g) almond flour add more if needed
- 3 tbsp coconut flour
- 2 tbsp shredded coconut for coating
- Chop the carrots into 2 inch pieces. Add to a baking dish, cover the dish with parchment (optional) and bake for at 400 deg F (200 C) for 20 to 25 mins(longer time for fatter carrots). (You can skip this step and use raw carrot, you will need a few tbsp more almond flour later).
- Add walnuts to a food processor and pulse to chop into an even coarse mixture
- Add the roasted carrots, dates, vanilla, spices and salt and process until the mixture is well combined and doughy.
- Add the almond and coconut flours and pulse again to combine. (You can also add other ingredients such as chia seeds, some vanilla protein powder etc instead of some of the almond flour)
- If the mixture is too sticky, add a few tbsp more almond flour and 1 tbsp more coconut flour and pulse. Taste and adjust flavor with a tbsp of coconut sugar or maple syrup for sweeter if needed, or add more spices.
- Shape into balls and roll in shredded coconut. Alternatively, drizzle some vegan cashew cream cheese frosting or, 3 tbsp coconut butter mixed with 1 tbsp of maple syrup, a good pinch of lemon zest and cinnamon.
- Store refrigerated for upto a 5 days or freeze.
I’ve used 2 Tbsp of shredded coconut for the dough because I didn’t have coconut flour. They are very good. I’ve had 5 of them already. I’ll put the jar in the fridge now!
Thank you for sharing!
Vegan Richa Support
Great idea, Sabina!
I’ve been following your recipes for quite some time since i tried to switch to a vegan diet.
Followed other pages but nothing quite hit home as your recipes.
Thank you very muchhh!
Made these today as a snack for my husband! They were awesome!
Vegan Richa Support
Wonderful! Thank you for the kind comment.
This was really good! I like that it has protein from the walnuts and that it is not too sweet. Great carrot cake flavor.
Vegan Richa Support
These are delicious. Family devoured them. Trying your other bites.
This sound delicious.. would it be ok if I use whole wheat flour instead? And what would be the measurement?
As a substitute for what?
You have used almond and coconut flour which I do not have. So is it ok to substitute the almond and coconut flour to whole wheat flour?
You can make your own almond flour by blending up almonds in a blender or use cashews as they make a finer flour much more easily. Use the cashew flour for the almond flour and 2-3 tbsp wheat flour for the coconut flour. All wheat flour will make the mixture too pasty and uncooked dough like flavor.
Made them yesterday- soo good! The consistency is on point and the taste really resembles that of a carrot cake. Another great recipe! Thank you, Richa!
Delicious! I made them with soft prunes and ground sunflower seeds instead of almond/coconut flour because that’s what I had. I will make these again.
Amazing recipe, Richa! They really DO taste like carrot cake!
I made this amazing carrot cake bliss balls. I added a table spoon of maple syrup. The taste is absolutely delicious and frozen one is even better.
Absolutely delicious! Followed the recipe and they turned out perfect. They actually taste like a healthier drier version of carrot halwa. Love it and will definitely be making more of them. Thanks Richa for sharing your creative yummy recipes. 🤗
awesome!! add more cardamom and they will taste even more like halwa.
I tried it with raw carrots, because I haven’t got an oven at home, but im curious to know if i could possibly steam the carrots and dry w paper towels afterwards for a similar result to the baked ones?
yes you can steam them, let them air dry and cool completely then use
Do you think I could add vanilla protein powder instead of the almond& coconut flower mix? Or at least sub one of them? Thanks!
yes you can sub the coconut flour
These are fantastic! I think I am going to make this for Easter. This would make a great plant based ‘sweet cheese ball’ served with graham crackers. I hope to shape it like a bunny like the cakes I’ve been seeing with a fluffy tail. Thanks so much for this great recipe!❤️
looks wonderful! however I can’t use the coconut flour 🙁 is there a glutenfree option? Maybe just more almond flour?
yup, just add more almond flour. Chill before shaping, so its not too sticky.
Definitely 5 stars
i’ll move it above the ingredients to be clear
Salut et bonne journée, tout ses chers lecteurs! I used cashews and pistachios instead of walnuts, and cardamom in place of ginger, and a mixture of a bit of date paste, more than a bit of maple syrup and some beetroot and coconut sugar..:-) And it was all heated up and blended quite thoroughly before adding it in. It’s quite a varied mixture of sweetners, but it works like magic. And of course, the vanilla and sea salt are a must. As a final touch, if I may add, I augmented the overall ‘la saveur de tout’ by adding 1 3/4 tbsp of cocoa butter. It’s simply not the same without it. Merci.
the additions sound great
Would you mind giving the carrot quality in gram or ounce? Cup measuring seems not quite accurate. Thank you so much!
its there. See below the ingredients, theres a link to US customary and metric. Click metric and ingredient values convert to gms and ml. about 260 gm of carrots
Oh great! Sorry I missed that feature. I just made it this morning and my little girl loved it. Thank you so much!
Thanks for your response on sweeteners and their substitution. However would like to know your views on -Are they actually good like stevia powder and erythritol? I feel very confused.
I read a lot on plant based diet, vegan diet etc. But they all use sugar. I did a plant based workshop so they advocate only date powder and syrup. Doesn’t work out every time and then you have to make it.
In India it is very difficult to find raw sugar which you or anyone else mention. The one I got from an organic store did not work out at all. Also there is lot of confusion on flours like we don’t get spelt or unbleached white flour in India. So most of the time I use recipes of gluten free blend.
Posing these questions to you to seek clarification and solution to have a healthy lifestyle at home. We bake a lot. Please do not think it is anything specific to your creative dishes. We love it the way they are.
Another delicious recipe and a nice healthy dish that satisfies my sweet tooth 🙂
Keep up the great work, Richa! 👍🏼
Hope you are doing good! Please take it as a personal thanks for all your lovely recipes. Have tried quite a few of them and they have always got lot of joy and happiness on the table.
Would like to know if you use alternate sweeteners? Which ones and how can one substitute them in your recipes. Are they actually good like stevia powder and erythritol?
Jaggery doesn’t work. It completely changes the taste. Then once i substituted erythritol in your pumpkin bread. The taste was fine but the bread lost all its moisture.
If you can explain your findings about using sugar and how to handle it since we do lot of healthy baking and cooking as a family. Your breads etc are a favorite in my daughters lunchbox.
Awaiting your response and guidance.
A combination of sweeteners would be a better option, so here for eg, you could use dates and jaggery, or half jaggery and half stevia /erythritol so that the jaggery flavor is not as pronounced. Also add more spices, and that will overall mask the jaggery flavor.
In baked breads cakes too you want to use a mix of volume/moisture sweeteners such as sugar, jaggery powder, dates, ripe bananas etc in combination with the stevia or erythritol. Just stevia or erythritol add sweetness but not the moisture and volume you would get from the sugar which the recipe is depending on. So use a combination, so that you get some of that moisture and te rest of the sweetness is from artificial sweetener.
Thank you, Richa! This is a great recipe- I baked the carrots longer, toasted the walnuts, used the lemon zest and cardemon
mmm they look delicious! Are there any alternatives to dates? other sweeteners with fewer fructose? Thanks in advance 🙂
you can use coconut sugar or other sugar or a combination of dates and sugar, or maple and coconut sugar, or maple and stevia. You might need a tbsp or so more almond flour depending on the sweetener used. add 1 tbsp sweetener and 1 tbsp flour at a time till it is sweetened to preference and the mixture is not too sticky dough.
I don’t understand the roasting of the carrots. You actually cov6e the carrots with parchment paper??? Or you place parchment paper on a baking sheet ??
Sorry, yes you cover them so that they dont dry out and also cook faster. i’ll add that note. you can bake them uncovered as well.
These sound delish! When you say ‘dates’, do you mean the large medjool dates or the standard size date?
regular size. if using large medjool, use 13-14.