Carrot Cake Bites

May 20th, 2014 at 9:09 am

Carrot Cake Bites |

One of the first recipes I shared here in the early days of Daily Bites was for my Carrot Cake Bites. I’ve been making them ever since, so I thought it was time to resurrect the recipe from the archives, tweak a few things, snap some (way better) new photos and share with you Carrot Cake Bites 2.0!

At first I was a little skeptical about posting yet another snack ball recipe. Seriously, you’d think I’d have an obsession between my Almond Butter Health Balls, my Lemon Poppy Seed Power Balls, and my Peanut Butter Freezer Treats.

…and my Mini Cocoa Cheesecake Pops.

…and my Apple Coconut Snack Balls.

…and my Carrot Banana Granola Balls.

…and my Chocolate Raspberry Truffle Balls.

…and my Coconut Hemp Earth Balls.

…and my famous Grain-Free Granola Balls.

Hmm. Maybe I do have a slight problem here…

Carrot Cake Bites |

In any case, snack balls are to me what chocolate chip cookies are to baking enthusiasts. You just can never have too many recipes for them. So here I am, sharing yet another bite-sized treat recipe with you. Hopefully my obsession will at least lead to some “Mmm!” moments in your kitchen.

A quick look at our ingredients:

  • Carrots—because what’s carrot cake without the star vegetable? Did you know that the original carrots weren’t orange at all, but purple? (I learned that from this super cool book.) If you can snag some purple carrots at the farmers’ market this year, go for it. I can’t guarantee that purple carrot cake bites will look as quintessentially carrot cake-ish, but three cheers for the extra antioxidants!
  • Dates—my natural sweetener of choice. Get Medjool dates if you can find them. They’re moister and softer.
  • Walnuts—to pack in loads of omega-3 fats and some buttery “flour” to hold things together.
  • Cashews—because who doesn’t love a cashew?
  • Orange zest—for a punch of springy citrus flavor and a nice little dose of essential oils from the fruit’s skin. Make zesting a breeze with one of these handheld rasp graters. I use mine almost daily.
  • Cinnamon, ginger, and nutmeg—to give us some spicy carrot cake flavor as well as a big punch of immune supportive, blood sugar balancing, bacteria fighting, cancer kicking super power.
  • Sea salt—because it pulls all the flavors together.

Carrot Cake Bites |

Less than 10 ingredients and you’re on your way. Grab your food processor and have some fun.

And if you find yourself with way too many snack balls on hand because you’re slightly obsessed with making them—ahem, something which I know nothing about—take heart because these freeze well, and so do all of the other recipes I shared up above.

Happy snacking!

Carrot Cake Bites

Yield: Makes 15-20 balls

A little sweet and a little spicy, these grain-free bites are the perfect way to enjoy all the flavors of carrot cake in one simple (and healthful!) bite-sized treat.


3 medium carrots, peeled and chopped

3/4 cup raw walnuts

1/2 cup raw cashews

1/2 cup (packed) pitted Medjool dates, roughly chopped

1-2 teaspoons finely grated orange zest

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of sea salt


In a food processor fitted with the steel blade, process the carrots until finely ground. Add the remaining ingredients. Process until the dates and nuts are very finely chopped and incorporated into the carrots. The mixture should be moist enough to hold together when pinched between your fingers. (If not, add an extra date or two.)

Roll the mixture into small balls. Store in the refrigerator in an airtight container for up to 5 days.


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  1. Deborah said on May 20, 2014 at 11:38 am

    This sounds like a perfect item to serve at my son’s engagement party that we are hosting! He is very allergic to cashews, but not walnuts. Do you think coconut flakes would work OK as a replacement for the cashews?

    • Deborah: Yes, or if he can tolerate almonds, maybe do 1/4 cup almonds and 1/4 cup coconut flakes in place of the cashews. Enjoy!

  2. I’ve been experimenting with lots of little energy ball recipes lately, can’t get enough! These sound delish :)

  3. These look wonderful! I personally think the world needs more snack ball recipes, so keep them coming! :)

  4. They sound awesome but how many carbs in each? I have Celiac, High Blood Pressure and Diabetes and must watch everything I eat carefully.

    • Hi Cindy,
      I don’t provide nutrition breakdowns for my recipes, but you can calculate the approximate numbers using free programs such as or

      Hope that helps!

  5. You’re the cutest Hallie. You’re totally the Queen of this style of recipe, I love it!

  6. What if u don’t use dates…any recommendations?

    • Kindra: You could try raisins, currants, or dried apricots instead. It will effect the texture a bit, but the flavor should still be good.

  7. I’m not a fan of dates, what could I use as a substitute?

    • Yvy: You could try raisins, currants, or dried apricots instead. It will effect the texture a bit, but the flavor should still be good. (My mom recently made them with currants and a splash of maple syrup.)

  8. bloomingbetty said on May 30, 2014 at 1:03 pm

    Any idea approximately how many cups 3 medium carrots equals? I have matchstick carrots I would like to use. Thanks so much for all of the wonderful recipes!

  9. Hi Hallie,
    I just made these with purple carrots. Great flavour, thank you for the recipe.

  10. I just love these! Have made them twice and they really satisfy my sweet tooth. I’m on a very limited diet right now due to severe acid reflux and all these ingredients are permissible. Yay! I mistakenly bought dried plums the first time (aka prunes) and they still tasted great.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.