Go Back
+ servings
Print Recipe
No ratings yet

No-Bake Carrot Cake Bites

These delicious bite-sized cakes are perfect for your next holiday gathering.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, Easter, Holiday, Kid-Friendly, Quick and Easy, Thanksgiving
Servings: 20 people
Calories: 180kcal
Author: Gale Compton



  • 15 dates pitted
  • 1 1/2 cups pecan halves optional walnuts
  • 1/3 cup raisins
  • 1 1/2 cups carrots grated (use small wholes on grater)
  • 1 cup coconut finely shredded
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla


  • 4 ounces cream cheese fat-free, room temperature
  • 2 tablespoons butter room temperature (optional coconut butter)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla



  • Using a food processor or high powered blender, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl. Add pecans to the food processor and pulse just until a coarse crumb consistency. Be careful not to turn the pecans into flour or mill.
  • After shredding carrots, press as much liquid out as possible, paper towels work well.
  • Add all cake ingredients in the mixing bowl with the dates and combine using your hands or a wooden spoon. Evenly press cake dough into an 8 x 8-into a square pan. Cover and refrigerate while making the frosting.


  • Add all ingredients to a mixing bowl and beat until combined and smooth.
  • Frost carrot cake and cut into 20 mini squares.


Serving: 1square | Calories: 180kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 41mg | Fiber: 2g | Sugar: 26g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10