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Healthy snack, anyone? These carrot cake energy bites are a great way to refuel after a long workout, as they’re packed with protein and just the right amount of sweetness. Plus, they’re easy to make, meaning you can whip up a batch in no time! I made these with a sunflower butter base, but if you have dietary restrictions or just prefer another nut butter, feel free to go your own way.
Carrot cake is a classic dessert. These carrot cake energy bites take the flavor of carrot cake, but in a healthy and delicious form. You can make them at home without any cooking experience and keep them your refrigerator or freezer for the whole family.
I love them because they’re incredibly versatile and make a great meal prep snack that hold well all week. They’re also kid-friendly and make great lunchbox snacks! They have all the best flavors of carrot cake – cinnamon, all spice and fresh grated carrots – rolled into tasty balls you when you need a little pick me up mid-day or when trying to fit some extra vegetables into your diet!
Feel free to get creative and make this recipe your own! The fun part is substituting ingredients to fit your favorite flavors.
What You’ll Need
Ingredients:
- 1/3 cup sun butter
- 2/3 cup raisins
- 1/2 cup walnuts, chopped
- 1/2 cup carrots, grated
- 1 cup unsweetened shredded coconut
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp allspice
Tips:
- You can find sun butter near the peanut butters at most grocery stores. If unavailable, almond or peanut butter can be subbed.
- Use unsweetened coconut to keep the bites clean and naturally sweetened.
- Freshly grated carrots are best for moisture and texture—pre-shredded carrots tend to be drier.
How to Make Carrot Cake Energy Bites
This recipe is super simple—no oven or fancy equipment needed!
Step-by-step:
- Blend the base: In a food processor, blend sun butter and raisins until a sticky paste forms.
- Add remaining ingredients: Toss in grated carrots, chopped walnuts, shredded coconut, coconut oil, vanilla, and spices. Pulse until fully combined.
- Roll into bites: Use a tablespoon to scoop and roll the mixture into balls.
- Chill: Place the bites in the fridge for 30 minutes to firm up.
Variations
- Nut-free: Already nut-free with sun butter, but you can sub in pumpkin or tahini if preferred.
- Extra protein: Add a scoop of vanilla plant-based protein powder for a post-workout snack.
- Sweeter version: Stir in a few mini chocolate chips or a drizzle of maple syrup if you like it sweeter.
- Spice it up: Add a pinch of ginger or nutmeg for an extra warm spice kick.
FAQs
Can I use a different dried fruit instead of raisins?
Yes! Medjool dates or dried figs work great, but you may need to adjust the quantity or blending time.
What if I don’t have a food processor?
You can finely chop ingredients and mix by hand—just make sure the raisins are soft or soak them in warm water first.
How to Store and Make Ahead
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months—just thaw for a few minutes before enjoying.
Meal prep tip: Double the batch and keep half in the freezer for busy weeks.
What to Serve With It
These carrot cake energy bites pair perfectly with:
- A protein shake or smoothie for a quick breakfast
- Greek yogurt and berries as a healthy snack
- Your favorite herbal tea or a matcha latte
- Pre-run coffee for that perfect caffeine-carb combo
Other Recipes You’ll Love
These carrot cake energy bites are perfect for satisfying your sweet tooth and sticking to your healthy goals. Quick to make, easy to store, and endlessly customizable—what more could you ask for in a snack?
Carrot Cake Energy Bites
Ingredients
- 1/3 cup sunflower butter gluten free, if needed
- 2/3 cup raisins chopped
- 1/2 cup walnuts chopped
- 1/2 cup carrots grated
- 1 cup unsweetened coconut flakes shredded
- 1 Tbs coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon ground
- 1 tsp allspice ground
Instructions
Prep
- Measure all ingredients
- Shred carrots
Make
- Mix all ingredients together in a blender or food processor.
- Scoop with tablespoon-size spoonfuls onto a piece of parchment paper placed in a container.
- Enjoy immediately or cover and store in the refrigerator for 7-10 days.
Notes
