No Bake Carrot Cake Bites |

No-Bake Carrot Cake Bites

  • Author: Chelsea Gold from The Paleo Cavewoman



  • 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)


  1. Begin by grating your carrots on the smaller side of a box grater. Gently squeeze out the excess liquid from the grated carrots.
  2. Once the carrots have been squeezed dry, measure them until you have about 1 1/2 cups.
  3. Next, grind the almonds and walnuts until they begin to turn into a flour, but not so much that they turn into nut butter.
  4. Add in coconut, spices, and salt and pulse for 10 seconds.
  5. Next, add the carrots, syrup and dates to the food processor, and mix until the dates become well chopped.
  6. 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.
  7. Place in freezer for 1 hour to harden.
  8. Cover with coconut whipped cream.