Carrot Cake Bites

I love to do a lot of paleo baking. I believe that desserts can be delicious and sweet, while using “better for you” ingredients. These carrot cake bites are no exception…well, except for the frosting. The cream cheese frosting is the real deal, sugary, cheesey and delicious. Because there are just some corners that can’t be cut, and frosting is one of those corners. Tell me I’m wrong.

These carrot cake bites are perfect for a party. Easy to make and are sure to impress your guests with how adorable and delicious they are. The cake ingredients are healthy enough to eat for breakfast if you decide to forego the frosting…but who does that?

Carrot Cake Bites

Delicious paleo carrot cake… but on only the cake is paleo.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 16 bites
Calories 225 kcal


  • Large Bowl
  • Spatula
  • Hand Mixer
  • Box Grater
  • Measuring Cups and Spoons
  • Ice Cream Scoop
  • Muffin Tin


  • 2 Eggs Whisked
  • 2 cups Coconut Flour
  • 6 tbsp Maple Syrup
  • 2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 2 tsp Vanilla
  • 2 tsp Baking Powder
  • 1 cup Shredded Carrots Shred with Box Grater.
  • 1/2 cup Chopped Pecans


  • Whisk two eggs in a large bowl, then add all ingredients and mix well. Use ice cream scoop to evenly scoop out batter and place in sprayed muffin tin. Bake at 350 degrees for 18-20 minutes.
Keyword baked goods, baking, carrot cake, paleo

Once you’ve baked the carrot cake bites, let them cool. Once they are cool, cut them in half like a hamburger bun and set aside. Now you can make the frosting if you so choose.

Once the frosting is done, put it into a ziplock bag and cut the bottom corner off, so you can pipe the frosting onto the cakes, making a little sandwich. Serve on a platter and store in the refrigerator with plastic wrap over them so they stay moist…if they last long enough to have to store. Enjoy!


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