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Carrot Cake Raw Balls | Gluten Free with L.B.
5 from 1 vote

Carrot Cake Raw Balls

No-bake carrot cake balls make a great dessert that is gluten free, paleo, vegan, refined sugar-free, dairy-free and perfect for Spring and Easter!

Course Snack
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 24 servings
Calories 86 kcal
London Brazil


  • 1 ½ c pecans, raw + ¾ c. finely chopped
  • ½ c coconut flour
  • 1 ½ c carrots fresh, shredded
  • 1/3 c packed pitted dates
  • 1 T coconut oil melted
  • 3 T honey raw or pure maple syrup for vegan
  • 1 t cinnamon
  • 1/8 t cloves
  • ¼ t ground nutmeg
  • 1 t vanilla
  • ½ c coconut flakes shredded


  1. Place 1 ½ c. pecans and coconut flour in the bowl of a food processor and process for 1-2 minutes or until pecans become finely ground.
  2. Add in shredded carrots and dates and process for 1-2 minutes.
  3. Add in remaining ingredients (except for ½ c. coconut flakes and ¾ c. reserved pecans) and process until dough begins to stick together and form a ball.
  4. Add in ½ c. coconut flakes and pulse until coconut is well incorporated. (You may have to break apart the ball of dough so the coconut will mix well.)
  5. Roll carrot cake “dough” into 2-tablespoon-sized balls of dough and then roll each ball in the reserved ¾ c. pecans, coating thoroughly.
  6. Refrigerate until ready to serve. Enjoy!
Nutrition Facts
Carrot Cake Raw Balls
Amount Per Serving
Calories 86 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 19mg1%
Potassium 65mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 1340IU27%
Vitamin C 0.6mg1%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.