Carrot Cake Bites
These raw carrot cake bites taste just like a carrot cake - slightly sweet, cinnamony, moist, and tender. Compared to a layered carrot cake, carrot cake bites are much faster to prepare, though.
Prep Time15 minutes mins
Chill time20 minutes mins
Total Time35 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: bliss balls, carrot cake balls, carrot cake bites, carrot cake bites recipe, energy balls, energy balls recipe
Servings: 24 bites
Calories: 142kcal
Process the ingredients. Add the pecans to a food processor bowl fitted with an S blade and pulse until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates, coconut, lemon juice, lemons zest, vanilla extract, and spices to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers.
Fold in the carrots. Add the carrots to the food processor and pulse a few times until the carrots are just incorporated.
Roll the mixture into balls. Using a 2-Tbsp./30-ml cookie scoop or a spoon, scoop out the mixture and roll it into a ball. Place the ball onto a parchment paper-lined baking sheet. Repeat until all the mixture is used up. Roll the balls in extra coconut, if desired.
Chill. Transfer the carrot cake bites to the refrigerator to firm up, for about 20 minutes.
Store. Leftover carrot cake bites keep well in an airtight container in the refrigerator for up to 1 week. For longer-term storage, freeze in an airtight container for up to 3 months.
*I use Bob's Red Mill shredded coconut because it's almost as fine as desiccated coconut.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Serving: 1of 24 | Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Fiber: 5g | Sugar: 9g