No Bake Carrot Cake Bites

If you don't want to go through the mess and stress of making carrot cake from scratch, then you need to try these No Bake Carrot Cake Bites. They are made in one bowl, with only 5 ingredients and are gluten free!

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carrot cake truffles on a baking sheet that are topped with walnuts and carrots!

Why You’ll Love This Recipe

  • No Bake Carrot Cake Bites come together in just about 20 minutes.
  • They are made in one bowl with only 5 simple ingredients.
  • Feel free to add in raisins or walnuts if preferred.
  • As written, this recipe is gluten free but can also be made vegan with the use of vegan white chocolate.
  • Get that same great carrot cake taste without all the mess and stress.
  • If you love carrot cake, be sure to check out my gluten free carrot cake muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for No Bake Carrot Cake Bites. Scroll down to the recipe card for a full list of ingredients and instructions.

These bites are sweetened with maple syrup which is my favorite unrefined sweetener. However, you can also use honey, agave or date syrup.

Use all natural creamy almond butter for best results. You can however use cashew butter, pecan butter, or a seed butter like sunflower seed butter or oat butter to make these nut free.

For the carrots, you can use pre-shredded carrots to save on top, or shred them yourself using a cheese grater.

To wrap these bites up, add in some oat flour. Alternatively you can use almond flour, but you may need to add in more to achieve the right consistency.

all the ingredients that you need to make these bites in individual containers.

How To Make

ONE: In a bowl, combine maple syrup and almond butter.

TWO: Next, fold in the shredded and chopped carrots and oat flour added to the wet ingredients.

THREE: Then, use a cooke scoop or a tablespoon and add batter to a plate that is lined with parchment paper and dip and coat in melted white chocolate.

FIVE: Drilled with more white chocolate and top with cinnamon and walnuts, enjoy!

Tips And Tricks

Mix the wet ingredients first, add in the carrots and then add in the oat flour last.

Feel free to add in some raisins, walnuts, cinnamon or ground ginger to really bring out that carrot cake taste.

Use a cookie scoop for best results, I didn’t have one on hand this day so I used a tablespoon which still worked great.

If your bites are too soft, keep them in the freezer until they are firm to the touch. This makes dipping them in the white chocolate much easier.

How To Serve And Store

Serve these no bake carrot cake bites once they are firm enough to handle.

They can be stored in the fridge or the freezer. If in the fridge, enjoy up to 5-6 days. If frozen, let thaw on the counter for 10 minutes and enjoy. They will last about 30-60 days in the freezer.

a hand holding one of the carrot cake truffles

Taste And Texture

These gluten free carrot cake bites tastes like actual carrot cake. They are sweet, creamy and have loads of crunchy carrots in each bites.

The texture is smooth and creamy.

Frequently Asked Questions

Can I use a different flour instead of oat flour?

Yes, totally! Almond flour will work too, but you may need to add a bite more in to achieve the right consistency. Alternatively, you can use coconut flour but you may only need about 1/4-1/2 cup.

Can I use honey instead of maple syrup?


Are these vegan?

No, just because the white chocolate coating. However, you can make these vegan by using vegan white chocolate chips.

Other Recipes You May Like

If you make these No Bake Carrot Cake Bites, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

No Bake Carrot Cake Bites

If you don't want to go through the mess and stress of making carrot cake from scratch, then you need to try these No Bake Carrot Cake Bites. They are made in one bowl, with only 5 ingredients and are gluten free!
5 based on 2 reviews
pin recipe
10 minutes
10 minutes
20 minutes
Author - Hannah


No bake Bites

  • 1/2 cup all natural creamy almond butter, can sub any other nut or seed butter
  • 1/4 cup maple syrup, can sub honey, agave or date syrup
  • 1 1/4 cup oat flour 
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup shredded carrots, I prefer to use a cheese grater or microplane
  • 1/2 cup white chocolate chips, melted with 1 tbsp coconut oil 

Other Additions

  • walnuts
  • raisins
  • cinnamon
  • ground ginger




12 bites


  1. In a large mixing bowl, combine maple syrup, almond butter, cinnamon, ground ginger and nutmeg. Use a spatula to mix until fully combined.
  2. Next, add in oat flour and carrots and mix until well incorporated.
  3. Then, use a cooke scoop or a tablespoon and roll dough into balls. Place them on a lined baking sheet and into the freezer while you melt the white chocolate.
  4. Melt white chocolate in a bowl with coconut oil in the microwave in 30 second increments, stirring well in between each session.
  5. When ready, dip and coat the balls in white chocolate before placing them back on the lined baking sheet. Freeze for 1-3 minutes and then drizzle with more white chocolate before adding on walnuts and cinnamon for toppings.
  6. Place back in the freezer for 15 minutes to firm up completely and enjoy!


  • Use an all natural almond butter that is smooth and creamy for best results. Avoid ones that have palm oil.
  • Freshly grated carrots will be much softer and have a better flavor. I prefer to use a cheese grater or microplane.
  • Keep these stored in the fridge for the perfect grab and go snack or dessert. Carrot cake bites can also be frozen, just thaw on counter for 10 minutes before enjoying.

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Leave A Comment And Rate This Recipe!


These turned out wonderful! They look elegant and were very tasty. I made them vegan with dairy free white chocolate. Can’t wait to share the rest with family. Thanks!

yes! but you will most likely need more since the texture is much more fine than oat flour. Add in 1/4 cup more at a time until you’ve reached the right consistency!

Great recipe! The cookies turned out very tasty! I made it without chocolate icing and with grape syrup. Thank you for your recipe. Cooking doesn’t take much time.