Carrot Cake Energy Bites

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Enjoy the flavors of carrot cake in these nutrient-packed energy bites made with fresh carrots, raisins, oats, nuts, seeds, and spices.

With Easter around the corner, I’ve been making all the carrot cake flavored goodies (baked oats, overnight oats, cake, banana bread), but these carrot cake energy bites are the quickest and easiest to make. Make a batch on the weekend so you can snack on them throughout the week. You can even put them in a small container in your bag and take it with you on the go – they make for a great hiking snack! They’re vegan, gluten-free, and can be made nut-free to accommodate various allergies.

carrot cake energy bites ingredients

Key Ingredients

  • Carrots Shredded will retain more of its texture, giving the energy bites more crunch. Grated will blend more seamlessly with the other ingredients, but the carrots will release more moisture so be sure to dry them well.
  • Raisins Personally, I’m of the opinion that you can’t have carrot cake without raisins. Most energy bites are made with medjool dates as the base, but raisins are cheaper and easier to find.
  • Oats I highly recommend toasting them first for more complex flavor and easier digestibility.
  • Nuts/Seeds Walnuts or pecans are the obvious carrot cake options, but feel free to use whatever nut/seed you like. I add pumpkin seeds whole after blending for some extra texture in the bites.
  • Spices Cinnamon and nutmeg are essential in my opinion, and you can also add a little ground ginger or cloves.

How to Make

  1. Blend raisins, peanut butter, ground flax/chia seeds, cinnamon, and nutmeg until they turn into a paste.
  2. Add oats and walnuts and pulse to combine.
  3. Transfer mixture to a bowl and mix in pumpkin seeds and carrots.
  4. Chill in the fridge for at least 30 minutes. The oats will soak up some moisture and make the mixture less sticky.
  5. Roll into balls.
carrot cake energy bites rolled in kinako

Tips for Success

Soak raisins ⟶ Unless your raisins are very plump and juicy, soak them in warm water for at least 10 minutes to soften them. This makes them easier to blend.

Dry the carrots and raisins After shredding the carrots and soaking the raisins, be sure to pat them dry with a towel, otherwise your energy bites may be too moist and not form properly.

Chill before rolling ⟶ The dough will be a bit wet and sticky after blending. Chilling the dough for at least 30 minutes gives the oats time to soak up some of the moisture.

Optional coatings ⟶ I usually just eat them plain, but if you want to feel ~fancy~ you can roll the balls in shredded coconut, sesame seeds, even protein powder. Sometimes I use kinako (roasted soybean powder). You can also dip them in melted chocolate or white chocolate.

Toast the oats, nuts, and seeds This step is optional but gives the energy bites a nuttier flavor and is a good option for anyone who has trouble with raw oats.

Carrot Cake Energy Bites FAQ

Are these energy bites gluten-free?
These energy bites are gluten-free as long as you use certified gluten-free oats.

Can I substitute the raisins?
To me, raisins are essential in carrot cake, but for people who don’t like raisins, you can use pitted medjool dates.

Can I make them nut-free?
Sure, swap out the peanut butter for sunflower seed butter or tahini, and swap the walnuts for sunflower seeds or shredded coconut.

More Make-Ahead Snacks

If you make these carrot cake energy bites, don’t forget to leave a comment/rating down below and tag me in your photos on instagram I love seeing all of your tasty recreations!

Carrot Cake Energy Bites

Enjoy the flavors of carrot cake in these nutrient-packed energy bites made with fresh carrots, raisins, oats, nuts, seeds, and spices.
Prep Time 15 minutes
Chill Time 30 minutes
Course Snack
Cuisine Gluten-Free, Vegan
Servings 9


  • 50 grams (about 1 small) carrots, shredded
  • 100 grams (¾ cup) raisins, soaked in warm water for 10 minutes
  • 30 grams (2 tbsp) peanut butter
  • 1 tsp ground flax/chia seeds
  • ¼ tsp cinnamon
  • pinch of nutmeg
  • 40 grams (½ cup) rolled oats
  • 30 grams (¼ cup) walnuts
  • 15 grams (2 tbsp) pumpkin seeds


  • Pat carrots and raisins dry with a towel to remove excess moisture.
    Tip: If using a reusable towel, don't use a white towel since the carrot juice can stain it orange.
  • Optional: Toast oats, walnuts, and pumpkin seeds for a nuttier flavor.
  • In a food processor, blend raisins, peanut butter, ground flax/chia seeds, cinnamon, and nutmeg until they turn into a paste.
  • Add oats and walnuts and pulse to combine. You won't get a smooth mixture, but the oats and walnuts should be broken down into small pieces.
  • Transfer raisin mixture to a bowl and mix in pumpkin seeds and carrots.
  • Cover the bowl and chill in the fridge for 30-60 minutes (they will be less sticky after chilling).
  • Roll into balls about 1-2 tablespoons in size. You can also roll the balls in shredded coconut.
  • Store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.

Nutrition per serving: 105 kcal | 5g fat | 1g sat fat | 15g carbs | 2g fiber | 3g protein | 21mg sodium

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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