These Grain Free Carrot Cake Bites are paleo, vegan, refined sugar-free, and made with only 4 major ingredients! They’re soft and doughy with a subtle sweetness and the perfect amount of spice. A perfect little healthy snack.
That moment when you’re in the middle of making a new recipe and your food scale decides it’s a good time to run out of batteries. Feelsbadman.
I’m pretty sure I’ve mentioned it before (edit: I have), but I’m huge fan of using a kitchen scale when it comes to baking. Or no-baking, in this case. Not only does it significantly reduce clean up time since it completely removes the need for those pesky measuring cups and spoons, but it’s a whole heck of a lot more accurate.
Take something like flour, for example. It’s so easy to measure out a cup of flour incorrectly, and a lot of that depends on what method you use to measure it out. If you just stick your measuring cup into the bag and scoop some out, you’ll usually end up with way more flour than the recipe actually calls for because of how packed the flour becomes, so the best way to do it is to use a spoon to spoon out some flour, add it to your measuring cup until it’s full, and use a knife to level off the top. Kind of a lot of extra steps, and you’re still not guaranteed to get the right amount. BUT! if a recipe calls for 180 grams of flour then you can just use a food scale to measure out 180 grams of flour straight from the bag and be that much more likely to not experience any recipe flops.
So I guess what I’m trying to say with that huge tangent is that I highly recommend trying out a food scale when you’re whipping up recipes. I had to go back to measuring cups for a day, and just… no.
Grain Free Carrot Cake Bites
And now that we’ve got all that out of the way, let’s talk about today’s recipe!
These grain free carrot cake bites are loosely based on the no bake carrot cake energy bites that I posted around 3 years ago. I came across them again while looking through my archives for spring recipes to pin, and thought it would be nice to make a grain-free version since I’ve been dabbling in that realm a lot more lately.
Whereas the original recipe has a base of oats and coconut flour, this one uses almond and coconut flour to create a soft and doughy batch of bites that are grain-free, paleo, vegan, and refined sugar-free. They’re subtly sweet with just the perfect amount of spice, and super easy to make with basically only 4 major ingredients – almond flour, coconut flour, maple syrup, and carrots. It’s that simple! I mean, there are some spices in there to liven things up, but those four are the bulk of it.
And all you have to do is toss everything into a food processor and let that do all the work. The only thing I recommend is to process everything long enough for the carrots to break down into small pieces so that you’re not eating big shreds of raw carrot. Everything should be blended up nice and smooth. Oh! And test the dough before you roll it into balls to make sure it’s sweet enough for your tastes. If it’s not, you can add a tablespoon of coconut sugar to sweeten things up a little bit more. It all depends on how you like it.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
PrintGrain Free Carrot Cake Bites
- Total Time: 15 mins
- Yield: 12 bites 1x
Ingredients
- 1 cup (128 g) blanched almond flour
- 6 tbsp (42 g) coconut flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cardamon
- 3 tbsp (45 ml) maple syrup
- 1/2 cup (60 g) shredded carrots
- unsweetened shredded coconut, for garnish
Instructions
- Add all the ingredients into the bowl of a food processor and process on high until everything is well combined and the mixture sticks together easily. The carrots should be broken down into small pieces and the dough should be moist but not too sticky or wet. Give it a taste to see if it’s sweet enough for you, and if not, add a tablespoon of coconut sugar.
- Add about 1/4 cup of shredded coconut to a shallow bowl. Using a tablespoon, roll the dough between your hands before rolling it in the coconut to coat, pressing it down to make sure the coconut sticks. Set aside on a plate and repeat with remaining dough. Store the bites in an airtight container in the fridge for best results, or freeze for longer periods of time.
- Prep Time: 15 mins
Looking for more cookie dough smoothie recipes? Try one of these!
Almond Crisp Snack Bites
No Bake Carrot Cake Energy Bites
3 Ingredient Cookie Dough Truffles
No Bake Sweet & Salty Trail Mix Bites
No Bake Brownie Batter Truffles
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The use of fresh ingredients really makes a difference in the flavor.
The pictures are really helpful for understanding the steps involved.
This recipe looks so delicious! I can’t wait to try it out.
I’ve been in a carrot cake mood lately and need to try making some of these.
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I’ve been in a carrot cake mood lately and need to try making some of these.
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It looks very tasty, I’ll have to try to make it.
These look great
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Mine tasted like a pumpkin pie! I used all the almond food I recommended, and I like the cake quite but not enough “drying”, although they are soft and delicious.
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Hate to leave a negative comment, but this mix came out so dry that I wondered if there was a missing liquid ingredient. Ended up adding a little oatmilk so the mix would stick together at least a little. Now it is, but flavor & texture are not appealing whatsoever. Not sure what I will do with it now. 🙁
On a positive note, the “flourless soft & chewy oatmeal raisin cookies” were the bomb and my husband and I are anxious to have those again.
Just wondering if you could bake these?
I wouldn’t suggest it. Baking will probably dry them out too much.
My sister absolutely love this thank you so much for recipe.
Can I substitute both flours for All-purpose flour? We’re social distancing.
I’ve never heard of these but they definitely look like a great snack idea!
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My wife always toasts shredded coconut as it enhances the flavour and gives it a nutty taste. She hasn’t made these carrot cake bites yet, but I’m sure she’ll alter the recipe accordingly. I would hope that this wouldn’t degrade the nutritional value.
She loves your blog and as I’m starting my own soon, I checked it out. Great job.
These look delicious! I will try making them tomorrow
Hi,
These look great. Do you think they work work with zucchini instead of carrot?
I haven’t tried it myself so I can’t say 100% for sure, but I don’t see why not! You might want to drain the zucchini of extra liquid though so they don’t end up too wet.
These were delicious! I made my bites fairly small so I got a yield of 21 bites. I loved the prominent carrot flavor and wonderful spice. Three tablespoons of maple syrup was definitely sufficient. I expect I’ll be making these bites again in the near future.
These look really good. I’ve been in a carrot cake mood lately and need to try making some of these.