Curated and considered for the modern primal life

Paleo Coconut Carrot Cake Bites

Posted on May 16, 2014 by Alyssa Cassidy

Need a dessert to bring to your Mother’s Day meal? These would make a great little bite to enjoy after a feast you may be preparing for mom this week.

Last week, I happened upon carrot cake balls by two of my favorite bloggers/cooks/instagrammers/paleo peeps (The Urban Poser, and Planks, Love And Guacamole. Mouthwatering, I bookmarked both and went on with my life, however, I kept thinking about these tasty little things. 


I found a recipe over FreeRangeCookies, for a single serve carrot cake using any type of gluten free flour and thats when inspiration struck. I was going to make these, except in cookie form!

I had a tin of mesquite powder that I’ve been wanting to use more of (love that earthy, deep molasses flavor) so I got to baking. I quadrupled and changed the original recipe a bit to use my favorite ingredients, and baked instead of microwaving.

Well, that lead me to some cookies that never baked through, or held together, I possibly tweaked too much. BUT, remembering the carrot cakes balls from 2 of my paleo cooking idols, I managed to turn my recipe flop into one of my favorite paleo treats I’ve EVER made.

Paleo Coconut Carrot Cake Bites 

You will need:

  • 1/4 cup coconut oil
  • 2 cups shredded carrots
  • 1/2 cup mesquite powder
  • 1/4 cup coconut flour
  • 1/4 cup almond milk
  • 2 tbsp carazuc coconut sugar
  • 1/4 cup applesauce (plain, no sugar or anything added)
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of nutmeg 
  • 8 chopped dates (could sub raisins) 

In a glass bowl melt the coconut oil over the carrots for about 2 minutes in the microwave, stovetop might work too, just don’t burn.

In another bowl, add the applesauce, milk, vanilla. Mix the two bowls together and add remaining ingredients. 


Patty into cookies (size doesn’t really matter) and bake at 350 for about 30 minutes. These will still be soft, but should begin to get a little crispier around the edges. 


Take the half-baked cookies and place into a bowl, chop well with a fork. Take a tablespoon of dough and roll with your hands into a compact ball and place on a plate. Make the entire bowl of “batter” into these balls and place the plate in the freezer for about 30 minutes. 

For the dip/crust/icing: 



Melt all ingredients for the icing together. After cake balls have been in the freezer for about 30 minutes, pull them out. Using a tooth pick, hold the ball over the bowl containing the icing. Spoon the icing over the ball on all sides and let drip for a few seconds before placing back on the plate. Once on the plate, pull out toothpick and sprinkle with some coconut flake, cacao nibs, or nuts. 


After you have done the entire batch worth, you can drizzle them with any remaining icing before freezing again. After about an hour these should be set and ready to eat! 

I keep them in the freezer but keeping them in the fridge should be fine if you don’t eat them all in one sitting!

Posted in baking, cakebites, carrotcake, coconut, paleo, primal, recipe



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