Prep the carrots: Finely grate the carrots, then gently squeeze them in a clean towel to remove extra moisture. Measure out 1 packed cup after squeezing.

Pulse the dry base: In a food processor, add the oats and nuts. Pulse until they’re broken down into a coarse, sandy texture. Don’t over-process into flour—some texture is good.

Add dates and flavor: Add the chopped dates, cinnamon, nutmeg, ginger, and salt. Pulse until the dates are mostly incorporated and the mixture starts to clump slightly.

Bring it together: Add the grated carrots, nut butter, vanilla, shredded coconut, and any optional seeds or raisins. Pulse in short bursts until the mixture sticks together when pressed. If it feels dry, add 1–2 teaspoons of water or a little more nut butter. If it’s too sticky, pulse in a few more oats.

Sweeten to taste: Taste the mixture. If you’d like it sweeter, add 1–2 tablespoons of maple syrup or honey and pulse again to combine.

Roll into bites: Scoop about 1½ tablespoons per bite and roll into balls with your hands. If desired, roll each ball in extra shredded coconut for a classic carrot cake look.

Chill to set: Place the bites on a parchment-lined plate or tray and chill for 20–30 minutes. This helps them firm up and hold their shape.

Serve or store: Enjoy right away or transfer to an airtight container for later.