This is for all of the carrot cake lovers out there. These No-Bake Carrot Cake Bites can be prepped in just minutes and are the perfect little on-the-go snack or healthy dessert.
From before I can remember, Carrot Cake has always been my favorite kind of cake. In fact, I request it every single year for my birthday!
Why is it my favorite you ask? Well these No-Bake Carrot Cake bites are super moist, crunchy and sweet, how could you go wrong? These bites are completely raw, too, but don’t be fooled, they’re totally the real deal!
I decided to make these bites raw because every ingredient I special in their own way. The carrots, dates and almonds are the perfect combination to get the natural carrot cake flavor that we all crave constantly! These are filled with good, whole ingredients to help make your body happy. These are great for breakfast, a quick on-the-go snack or even dessert!
Drooling yet? I am!
No-Bake Carrot Cake Bites
Ingredients
- 1 1/2 Cups Finely Grated Carrots
- 1/2 Cup raw almonds
- 1/2 Cup Raw Walnuts
- 1 1/2 Cups Medjool dates, pitted (like these)
- 1 tbsp Pure Maple Syrup (like this)
- 3/4 Cup Dried Coconut (I use this brand)
- 1 tsp. Cinnamon
- 1/2 tsp. Ground Ginger
- 1/8 tsp. Nutmeg
- 1/8 tsp. Cardamom
- A Pinch of Salt
- Coconut Whip Cream Frosting (recipe here)
Instructions
- Begin by grating your carrots on the smaller side of a box grater. Gently squeeze out the excess liquid from the grated carrots.
- Once the carrots have been squeezed dry, measure them until you have about 1 1/2 cups.
- Next, grind the almonds and walnuts until they begin to turn into a flour, but not so much that they turn into nut butter.
- Add in coconut, spices, and salt and pulse for 10 seconds.
- Next, add the carrots, syrup and dates to the food processor, and mix until the dates become well chopped.
- Using a cupcake tin with plastic wrap or wax paper strips, place about 2-3 tbsp of mixture in each cupcake hole and press down for even hardening.
- Place in freezer for 1 hour to harden.
- Cover with coconut whipped cream.
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Chelsea, aka The Paleo Cavewoman, is currently in school to become a Registered Dietitian. She is a self-proclaimed foodie, photographer and lover of all things health, fitness and chocolate! She discovered Paleo over a year ago and never looked back. She transformed herself from 200+ pounds to a healthy and happy life!
This turned out very very delicious, the spices were on point, the cardamom really brought out the flavor! I omitted the maple syrup as I thought the dates were added enough sweetness, and the result was the heavenly! everyone loved it! Thank you for sharing!
★★★★★
Can these be made a few days in advance of serving and if so, how should they be stored? In the refrigerator or freezer? I’ve just finished making them (Wednesday night), put them in the freezer for an hour. I want to serve them on Saturday evening. What do you think? Thanks! Excited to try them.
I haven’t kept them more than a couple of days. I am sure that 3 days is fine in the fridge. Let me know how it goes. 🙂
how many servings does this make?
It makes a 9 inch tart, so depending on how large you cut your pieces, you could get between 8-12 servings. The tart is pretty rich, so I tend to cut the slices thin. 🙂