Perfect bite-sized carrot cake balls that seriously taste like carrot cake! This easy 5-ingredient recipe makes a perfect snack or dessert.
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 To Make This Recipe:
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.
How To Make Carrot Cake Balls
- Add shredded carrots, dessicated coconut and coconut flour to a bowl and mix together.
- Transfer half of this mixture to a food processor and add medjool dates. Process until the dates are very well mixed in.
- 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.
- Add maple syrup and mix very well.
- Roll into balls and then roll the balls in dessicated coconut and place them onto a parchment lined baking tray.
- Place into the freezer to set.
- Keep the balls stored in the freezer and enjoy whenever you like!
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!
More Easy Vegan Snacks
- Vegan Energy Balls
- Vegan Chocolate Truffles
- No-Bake Vegan Truffles
- Vegan Oreo Truffles
- Vegan Peanut Butter Balls
- Vegan Coconut Truffles
Did you make this recipe? Be sure to leave a comment and rating below!
Carrot Cake Balls
Ingredients
- 3 cups Shredded Carrots (330g) about 4 Large carrots
- 1 ½ cups Dessicated Coconut (120g) Finely shredded coconut, plus more for rolling
- 1 cup Coconut Flour (90g)
- 10 Large Medjool Dates about 1 Packed cup, pitted
- 1 cup Maple Syrup (240ml) or Golden Syrup
Instructions
- Add shredded carrots, dessicated coconut and coconut flour to a bowl and mix together.
- Transfer half of this mixture to a food processor and add medjool dates. Process until the dates are very well mixed in.
- 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.
- Add maple syrup and mix very well.
- Roll into balls and then roll the balls in dessicated coconut and place them onto a parchment lined baking tray.
- Place into the freezer to set.
- Keep the balls stored in the freezer and enjoy whenever you like!
Video
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.
Can I use oat flour as I don’t have any coconut/almond flour? Thanks in advance
Yes that should work!
does subbing erythritol for syrup change the consistency? should i try making it into a simple syrup first?
I honestly have no idea. I have never used that.
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. ????
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.
A delicious Xmas treat with a difference!
Thanks Anna!
Would almond or ap flour work in place of coconut flour?
I definitely would not use all purpose, but almond flour may work, we haven’t tried it though!
Can you substitute almond flour for the coconut four? Same ratio?
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.
Update- The almond flour worked beautifully, everyone loved these, thanks for the recipe!
Fantastic! Thanks so much for updating us!
Thanks for sharing
How long do they hold after going out of the freezer? Could I take them to a potluck?
Sure, they will likely hold for an hour or two if the weather is cool.
These are right up my street! And taste so good!