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Find a storeCarrot cake bites
Perfect with a morning cuppa, packed up for an afternoon snack or shared after dinner, these carrot cake bites are an easy way to enjoy all the flavours of a classic carrot cake. Each bite combines finely grated carrot, ground almonds, walnuts, pumpkin seeds and chia seeds, with cinnamon, ginger, nutmeg and mixed spice bringing plenty of warming flavour.
Lightly golden on the outside and soft and cakey in the middle, these air-fried bites are high in fibre and contain 9g of protein each. Finish with a creamy drizzle of almond butter, vanilla protein and cinnamon for a little extra indulgence.
| Per | Serving (70g) |
|---|---|
| Energy (kcal) | 234 kcal |
| Fat | 15g |
| of which saturates | 1.7g |
| Carbohydrates | 14g |
| of which sugars | 4.7g |
| Fibre | 4.9g |
| Protein | 9g |
Step 1
Finely grate the carrot. Gently squeeze out some of the excess moisture using kitchen paper or a clean tea towel.
Step 2
In a large bowl, whisk together the eggs, milk, vanilla extract, maple syrup and almond butter until smooth and well combined.
Step 3
Add the grated carrot, plain flour, ground almonds, chopped walnuts, pumpkin seeds, chia seeds, cinnamon, ground ginger, nutmeg, mixed spice, baking powder and salt. Mix until just combined.
Step 4
The mixture should be soft and slightly sticky but firm enough to portion. If it feels very wet, add a little extra flour. Leave to rest for five to 10 minutes to allow the chia seeds to absorb some of the moisture.
Step 5
Divide the mixture into 12 portions and spoon into small baking cases. If you don’t have baking cases, use two spoons or lightly floured hands to roughly portion and gently shape the mixture into individual bites, then place them on perforated baking paper in the air fryer.
Step 6
Preheat the air fryer to 165°C and arrange the bites in a single layer, leaving a little space between each one. Depending on the size of your air fryer, you may need to cook them in two batches.
Step 7
Air fry for 10–12 minutes, checking from 10 minutes. The bites should be lightly golden, set on the outside and spring back gently when pressed. When ready, remove from the air fryer and leave to cool for 10 minutes.
Step 8
To make the drizzle, gently warm the almond butter if needed. Mix with the milk, vanilla protein powder and cinnamon until smooth and pourable. Drizzle the almond butter mixture over the cooled carrot cake bites.
Step 9
Serve straight away or store in an airtight container. The bites should be soft and cakey rather than crisp, so take care not to overcook them – they’ll firm up slightly as they cool.
Ingredients
For the cake
150g carrot, finely grated
125g plain flour
40g H&B Walnut Pieces, finely chopped
20g H&B Pumpkin Seeds, roughly chopped
15g H&B Chia Seeds
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp mixed spice
1 tsp baking powder
2 large eggs
50g smooth almond butter
30ml milk
60g maple syrup
1 tsp vanilla extract
Pinch of salt
For the almond butter drizzle
30g smooth almond butter
1–2 tsp milk, as needed
½ tsp ground cinnamon
Carrot cake bites FAQs
Absolutely. For a more classic carrot cake flavour, swap the almond butter for 30g light cream cheese. Mix with 20g vanilla protein powder and ½ tsp cinnamon, then gradually add 1–2 tsp milk until smooth and drizzleable.
Yes. Simply swap the plain flour for a gluten-free plain flour blend, ideally one containing a binder such as xanthan gum. Check that the baking powder, protein powder and any other packaged ingredients are also certified gluten-free. And why not try our gluten-free peach cobbler for another comforting gluten-free bake?
Yes – these carrot cake bites can be frozen, making them a handy option for preparing ahead. Allow the bites to cool completely, then place them in an airtight container or freezer bag and freeze for up to three months. For the best texture, freeze them without the drizzle and add it once they’ve thawed. Defrost thoroughly at room temperature before serving.
