Easy homemade Carrot Cake Protein Bites! A healthy snack with no oil, flour, and or refined sugar. Made with nourishing ingredients like oats, coconut and almond butter with the fun flavor carrot cake! Portable, vegan, gluten free, and kid friendly.
Fun fact: did you you know carrots were the official wartime substitute for ice cream? Like, a big honking carrot on a stick. And it was called ice cream.
And all the children ate it, because that's all they knew. British children born before the war didn't know what ice cream was until the country returned to peace! Crazy.
- Old fashioned (or rolled) oats are the base. Use certified gluten free oats if needed. Steer clear of steel cut (save those for my Healthy Overnight Steel Cut Oats) since this is strictly an old fashioned rolled oats recipe.
- Maple syrup is my favorite naturally-derived liquid sweetener, but honey also works.
- Ground flaxseed is great for a boost of fiber and brain-boosting omega-3 fats. You can use chia seeds.
- Spices + salt: A mix of Saigon cinnamon, ground ginger, and nutmeg for classic carrot cake vibes. You can also add a pinch of cloves. Salt is important for flavor and helps bring out the sweetness.
- Egg helps bind everything together.
- Orange juice is key for lending natural sweetness, tang, and brightness. Don't skip it!
- Milk: any kind works...the richer the milk, the richer the oatmeal will be. I used unsweetened vanilla almond milk.
- Butter adds flavor and richness. Salted or unsalted melted butter both work. You can also use vegan butter or coconut oil.
- Grated carrot because....carrot cake! I use large, peeled carrots that are freshly grated versus the store-bought kind which tend to be less moist.
How to make
- Soak raisins so they plump up.
- Combine dry ingredients in a mixing bowl.
- Add wet ingredients plus carrots and raisins. Stir to combine (I use my hands!)
- Roll into 20 balls. Store in an air-tight container in the refrigerator or freezer for optimal texture!
- Add walnuts: Great crunch! Walnuts are another excellent addition for omega-3 fats while adding crunch. You can use pecans, too. Toast them for even more flavor.
- Add raisins: For a pop of color, chew, and sweetness. Dried cherries would also be great.
- More protein: Add ¼ cup hemp seeds or an extra scoop of protein powder.
- No added sugar: Swap the maple syrup for date paste.
How to store
Store leftovers in an air-tight container in the fridge for up to 10 days. I like them right out of the freezer, too!
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
God bless America and ice cream. I mean carrots.Print
Easy no bake Carrot Cake Bites! A healthy snack with no oil, flour, and or refined sugar. Made with nourishing ingredients like oats, coconut and almond butter with the fun flavor carrot cake! Portable, vegan, gluten free, and kid friendly.
- ¼ cup raisins (optional)
- 1 ½ cups oat flour (or make your own by grinding oats in the food processor)
- ¼ cup ground flaxseed
- ½ cup vanilla plant-based protein powder
- ⅓ cup unsweetened shredded coconut
- 1 tsp cinnamon
- ½ tsp ground ginger
- pinch of nutmeg
- ¼ tsp fine sea salt
- ½ cup creamy almond butter (the drippy kind)
- ¼ cup almond milk
- ¼ cup maple syrup (or brown rice syrup, honey, etc)
- 1 cup shredded carrot (from 2-3 carrots)
- Place raisins in a bowl. Cover with water and let them soak to plump up.
- Place oat flour, flax, protein powder, coconut, cinnamon, ginger, nutmeg and salt in a large bowl. Stir to combine.
- Add almond butter, almond milk, pure maple syrup, carrot and raisins. Using your hands, stir mixture until fully combined. Add a splash more almond milk necessary.
- Roll into 20 balls. Store in an air-tight container in the refrigerator or freezer for optimal texture.
*photos resemble bars but recipe has been updated to reflect rolling into balls