Carrot Cake Bites (No-Bake or Baked) with Cashew Cream Dipping Sauce

Carrot Cake Bites (No-Bake or Baked) with Cashew Cream Dipping Sauce

If you’re anything like me, you love a cozy, spiced treat that feels like dessert — but also nourishes your body.

These Carrot Cake Bites check every box:

• Naturally sweetened

• Full of fiber and healthy fats

• Gluten-free and dairy-free

• And made with simple ingredients you probably already have on hand.

They’re perfect straight from the fridge as a no-bake snack, or lightly baked for a warm, cakey texture. And paired with the silky cashew cream dip, they’re pretty irresistible.

Whether you’re serving them to guests, packing them for a snack, or enjoying them with a cup of tea, these little bites bring all the flavor of carrot cake — without the fuss.

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Carrot Cake Bites

Ingredients:

• 1 cup almond flour

• ⅓ cup finely grated carrot (about 1 small carrot)

• 3 tablespoons unsweetened applesauce

• 1–2 tablespoons almond or cashew butter

• 1–2 tablespoons maple syrup (to taste)

• ½ teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ⅛ teaspoon ground nutmeg

• Pinch of sea salt

• Optional: 1 tablespoon chopped walnuts or raisins

Cinnamon-Coconut Coating (Optional):

• 2 tablespoons unsweetened shredded coconut

• ¼ teaspoon cinnamon

• 1 teaspoon organic cane sugar or coconut sugar

(Mix together in a small bowl for rolling.)

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Instructions:

1. Make the Dough:

In a mixing bowl, combine almond flour, grated carrot, applesauce, nut butter, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir until a soft, sticky dough forms. Fold in walnuts or raisins if using.

2. Shape the Bites:

Roll into 12–14 small balls using about a tablespoon of dough each.

3. Choose Your Texture:

• No-Bake Option:

Roll in cinnamon-coconut coating if desired, place on a parchment-lined plate or tray, and refrigerate for 30 minutes to set.

• Baked Option:

Preheat oven to 350°F (175°C). Flatten balls slightly and place on a parchment-lined baking sheet. Bake for 12–14 minutes, until the bottoms are golden and the tops are set. Cool for 10–15 minutes before serving.

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Cashew Cream Dipping Sauce (Vegan “Cream Cheese” Style)

Ingredients:

• ½ cup raw cashews (quick-soaked in hot water for 10–15 minutes)

• 3–4 tablespoons full-fat coconut milk or water (adjust for texture)

• 1 tablespoon maple syrup or honey

• ½ teaspoon vanilla extract

• Pinch of sea salt

• Optional: a squeeze of lemon juice for a tangy “frosting” vibe

Instructions:

Drain the soaked cashews and blend all ingredients in a high-speed blender until smooth and creamy. Add more coconut milk or water as needed to reach your desired consistency. Chill before serving.

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Tips & Variations:

• Want a nut-free version? Try sunflower seed butter and a seed-based flour blend.

• Low sugar? Use less maple syrup and skip the coating — they’ll still be delicious.

• Add-ins: A dash of ground ginger or a spoonful of shredded coconut adds even more flavor and texture.

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Final Thought:

These carrot cake bites are a reminder that nourishing food can be joyful, flavorful, and simple to make. Whether you go no-bake or baked, dip or no dip, they’re a sweet little way to treat yourself — and your body — with love.

If you try them, tag me on Instagram @withlotsoflovemary — I’d love to see your creations!