These no-bake Carrot Balls taste like carrot cake but are easy to make and are packed with nutrition. They’re free from added sugar and store really well.
We are huge fans of easy no-bake snacks, including my Bliss Balls, No-Bake Chocolate Balls, and Peanut Butter Oatmeal Energy Balls, and this carrot cake version is a new favorite.
Quick Look: Carrot Balls (No-Bake)
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Serving: about 12
- Flavor Profile: Carrot cake flavor with energy bite consistency
- Difficulty: Easy, perfect for everyday snacking or healthy desserts
- Why to Make: It’s a quick, nutritious, and naturally sweet treat to share
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Table of Contents
I love this kid-friendly recipe because it’s easy, sure, but also because the bites taste like dessert but are full of fiber, protein, and beneficial fats—which we all need!
Why this Recipe Works
By combining dates, cashews (or nut-free sunflower seeds), carrots, and spices, we easily make bites that taste like a cross between carrot cake and cookie dough—and are a nutritious toddler snack or even toddler breakfast.
Ingredients You Need
Here’s a look at how to make these Carrot Balls so you know what to have on hand.
- Cashews: I like to use raw cashews here for their subtle flavor. Raw almonds also work. And to make them nut-free, you can use raw sunflower seeds instead.
- Carrots: We use grated raw carrots to add nutrition to the recipe.
- Medjool dates: Look for pitted Medjool dates for the best results in this recipe as they are the type of dates with the most moisture and stickiness, which helps the batter hold together easily.
- Vanilla: You can use artificial or pure vanilla here according to your budget and preference. They have similar flavor.
- Cinnamon: A dash of cinnamon enhances the carrot cake muffin flavor so I like to add it here. You can add a bit of allspice or even ginger to make them even more like carrot cake.
- Shredded unsweetened coconut: I use this for flavor and also to help ensure the ratio of wet-to-dry ingredients works well to make balls that form together but are not too moist. If you prefer not to use coconut, you can use rolled oats instead or half coconut and half rolled oats.
How to Make Carrot Balls
Here’s a preview of how to make these Carrot Balls so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Place the cashews and carrots in a medium bowl and cover with water. Let sit to soften.
Step 2. Drain and pat dry with a towel.
Step 3. Add all the ingredients to a food processor. Pulse, until ground into a relatively smooth paste-like dough.
Step 4. Portion out dough, rolling each in the palm of your hand. Press into additional shredded coconut if desired.
Carrot Balls FAQs
You can use raw sunflower seeds instead as they work very similarly in the recipe to cashews or almonds.
Yes, I store them in the refrigerator to keep them fresh but they hold up well at room temperature so you can pack them as a preschool snack.
You can use rolled oats in the batter if you prefer to skip the coconut.
How to Store
Store the no-bake Carrot Balls in an airtight container in the fridge for up to 1 month.
Best Tips for Success
- You may want to cut them up into smaller pieces if your little tends to stuff big bites of food into their mouth.
- You can use almonds or sunflower seeds instead of cashews. Raw or roasted work, just be sure to choose unsalted.
- Use all rolled oats instead of some or all of the coconut if you prefer.
- Pair with Vanilla Milk, a toddler smoothie, or some fresh fruit for an ample snack.
More Carrot Recipes for Kids
Breakfast
Healthy Carrot Cake Muffins
Breakfast
Favorite Carrot Cake Oatmeal
Desserts
Carrot Oatmeal Cookies
Favorite Carrot Balls (No-Bake)
Ingredients
- 1½ cups raw cashews
- ½ cup shredded carrots
- 1 cup pitted Medjool dates
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- ¾ cup shredded unsweetened coconut (plus more for rolling, optional)
Instructions
- Place the cashews and carrots in a medium bowl and cover with water. Let sit for 30 minutes to soften. Drain and pat dry with a paper towel.
- Add the cashews and carrot to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
- Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into additional shredded coconut if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)
- Serve chilled or at room temperature.
Equipment
Notes
- Store in an airtight container in the fridge for up to 1 month.
- You may want to cut them up into smaller pieces if your little tends to stuff big bites of food into their mouth.
- You can use almonds or sunflower seeds instead of cashews. Raw or roasted work, just be sure to choose unsalted.
- Use all rolled oats instead of some or all of the coconut if you prefer.
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