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    Home » Desserts » Carrot Cake Balls

    Carrot Cake Balls

    Published: Dec 21, 2020 Modified: Dec 21, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    12.0Kshares
    Carrot Cake Balls

    Perfect bite-sized carrot cake balls that seriously taste like carrot cake! This easy 5-ingredient recipe makes a perfect snack or dessert.

    Carrot cake balls stacked up on a white plate.

    These vegan carrot cake balls are so yum! They are perfect little bites of deliciousness.

    They’re also raw, gluten-free and all that good stuff, so basically as long as you don’t have a coconut allergy (or date allergy, or you know, carrot allergy), you will love these balls.

    This is a simple 5-ingredient recipe that comes together quickly and easily and you keep the balls stored in the freezer, where they stay perfectly biteable, so you can treat yourself anytime.

    All this, and they’re reminiscent of carrot cake, without having to switch your oven on. That is good stuff.

    Of course if you DO want to turn your oven on, then our vegan carrot cake recipe is always a huge hit.

    What You’ll Need:

    Photo of ingredients needed to make carrot cake balls.

    Ingredients Notes and Tips

    • Maple syrup – you can use pure maple syrup OR you can sub this for pretty much any table syrup, golden syrup, brown rice syrup or whatever you have on hand.
    • Medjool dates – these should be nice and soft, so that they can process easily in the food processor.
    • Finely shredded coconut – also known as dessicated coconut, this is the dried coconut that is very finely shredded.
    Carrot cake balls on a parchment lined baking tray.

    How To Make Carrot Cake Balls

    1. Add shredded carrots, dessicated coconut and coconut flour to a bowl and mix together.
    2. Transfer half of this mixture to a food processor and add medjool dates. Process until the dates are very well mixed in.
    3. Place the mixture with the dates back into the bowl with the remaining half of the shredded carrot, dessicated coconut and coconut flour and mix everything together.
    4. Add maple syrup and mix very well.
    5. Roll into balls and then roll the balls in dessicated coconut and place them onto a parchment lined baking tray.
    6. Place into the freezer to set.
    7. Keep the balls stored in the freezer and enjoy whenever you like!
    Carrot cake balls stacked up on a white plate.

    Storing and Freezing

    These carrot cake bites are ideal stored in the freezer. They can tend to get a little too soft in the fridge. They don’t freeze solid, so can be served directly from the freezer whenever you feel like one.

    Store them in the freezer for up to a month to satisfy any and all snack attacks!

    Carrot cake balls stacked up with the top one broken in half to show the center.

    More Easy Vegan Snacks

    1. Vegan Energy Balls
    2. Vegan Chocolate Truffles
    3. No-Bake Vegan Truffles
    4. Vegan Oreo Truffles
    5. Vegan Peanut Butter Balls
    6. Vegan Coconut Truffles

    Did you make this recipe? Be sure to leave a comment and rating below!

    Print
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    Carrot Cake Balls

    Carrot Cake Balls


    ★★★★★

    5 from 3 reviews

    • Author: Alison Andrews
    • Prep Time: 30 mins
    • Total Time: 30 minutes
    • Yield: 24
    • Diet: Vegan
    Print Recipe
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    Description

    Perfect bite-sized carrot cake balls that seriously taste like carrot cake! This easy 5-ingredient recipe makes a perfect snack or dessert. 


    Ingredients

    • 3 cups (330g) Shredded Carrots (~4 Large Carrots)
    • 1 and 1/2 cups (120g) Dessicated Coconut (Finely Shredded Coconut, plus more for rolling)
    • 1 cup (90g) Coconut Flour
    • 10 Large Medjool Dates (about 1 packed cup, pitted)
    • 1 cup (240ml) Maple Syrup (or Golden Syrup)*

    Instructions

    1. Add shredded carrots, dessicated coconut and coconut flour to a bowl and mix together. 
    2. Transfer half of this mixture to a food processor and add medjool dates. Process until the dates are very well mixed in.
    3. Place the mixture with the dates back into the bowl with the remaining half of the shredded carrot, dessicated coconut and coconut flour and mix everything together.
    4. Add maple syrup and mix very well.
    5. Roll into balls and then roll the balls in dessicated coconut and place them onto a parchment lined baking tray.
    6. Place into the freezer to set.
    7. Keep the balls stored in the freezer and enjoy whenever you like!

    Notes

    *Maple syrup – you can use pure maple syrup OR you can sub this for pretty much any table syrup, golden syrup, brown rice syrup or whatever you have on hand. 

    *Medjool dates – these should be nice and soft, so that they can process easily in the food processor. 

    *Finely shredded coconut – also known as dessicated coconut, this is the dried coconut that is very finely shredded. 

    *Storing and Freezing: These carrot cake bites are ideal stored in the freezer. They can tend to get a little too soft in the fridge. They don’t freeze solid, so can be served directly from the freezer whenever you feel like one. Store them in the freezer for up to a month to satisfy any and all snack attacks!

    *This recipe was first published in January 2018. It has been updated with extra tips but the recipe itself is unchanged. 

    • Category: Dessert, Gluten-Free, Raw
    • Method: Food Processor
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Ball (of 24)
    • Calories: 116
    • Sugar: 15.8g
    • Sodium: 20mg
    • Fat: 3.9g
    • Saturated Fat: 3.5g
    • Carbohydrates: 21g
    • Fiber: 3g
    • Protein: 1.1g

    Keywords: carrot cake balls, carrot cake bites

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

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    12.0Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Easy Vegan Pot Pie
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    Reader Interactions

    Comments

    1. AvatarTahira Akhtar says

      April 13, 2021 at 11:12 am

      Can I use oat flour as I don’t have any coconut/almond flour? Thanks in advance

      Reply
      • Alison AndrewsAlison Andrews says

        April 14, 2021 at 11:23 am

        Yes that should work!

        Reply
    2. AvatarLexie says

      January 07, 2021 at 4:15 pm

      does subbing erythritol for syrup change the consistency? should i try making it into a simple syrup first?

      Reply
      • Alison AndrewsAlison Andrews says

        January 08, 2021 at 11:12 am

        I honestly have no idea. I have never used that.

        Reply
    3. AvatarAngel says

      December 28, 2020 at 8:26 pm

      I don’t have any dates on hand. Is there a suitable substitute? These look so goo and I’d like to make these now. 🤪

      Reply
      • Alison AndrewsAlison Andrews says

        December 29, 2020 at 9:22 am

        I don’t think there is a good replacement, it may be possible to just omit them but I’m not sure if they would hold together as well.

        Reply
    4. AvatarAnna says

      December 24, 2020 at 2:28 pm

      A delicious Xmas treat with a difference!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 25, 2020 at 10:34 am

        Thanks Anna!

        Reply
    5. Avatarpaula says

      December 22, 2020 at 11:17 pm

      Would almond or ap flour work in place of coconut flour?

      Reply
      • Alison AndrewsAlison Andrews says

        December 23, 2020 at 9:40 am

        I definitely would not use all purpose, but almond flour may work, we haven’t tried it though!

        Reply
    6. AvatarBev Morrison says

      December 22, 2020 at 4:55 pm

      Can you substitute almond flour for the coconut four? Same ratio?

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 23, 2020 at 9:40 am

        Hi Bev, I haven’t tried this with almond flour so I’m not sure if the ratios would be the same. You could try it and just go by feel, it shouldn’t be too wet and sticky, if it is, then maybe add more almond flour.

        Reply
        • AvatarBev Morrison says

          December 24, 2020 at 8:20 pm

          Update- The almond flour worked beautifully, everyone loved these, thanks for the recipe!

          Reply
          • Alison AndrewsAlison Andrews says

            December 25, 2020 at 10:35 am

            Fantastic! Thanks so much for updating us!

          • AvatarRoxy says

            December 28, 2020 at 10:10 pm

            Thanks for sharing

    7. AvatarSunny White says

      December 21, 2020 at 4:51 pm

      How long do they hold after going out of the freezer? Could I take them to a potluck?

      Reply
      • Alison AndrewsAlison Andrews says

        December 22, 2020 at 12:24 pm

        Sure, they will likely hold for an hour or two if the weather is cool.

        Reply
    8. AvatarAnna Andrews says

      January 11, 2018 at 5:12 am

      These are right up my street! And taste so good!

      ★★★★★

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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