Raw Vegan Carrot Cake Balls Give the Traditional Recipe a Tasty Upgrade

carrot cake recipe

Spring calls for lighter, fresher, sweeter bites. These raw carrot cake balls are a play on a traditional carrot cake recipe, in a bite-sized nourishing treat. With just a few pantry staples, fresh carrot, and just ten minutes, these carrot cake balls come together simply and deliciously.

Buying the Ingredients

The majority of the carrot cake recipe ingredients can be found in the bulk section of the supermarket or natural foods store. One of the easiest ways to save money on purchasing organic nuts, seeds, dried fruit, spices, grains, and beans, is to purchase in bulk. Not only does this cut down on packaging waste, it allows you to purchase the exact amount of the ingredient you need.

No bulk section? Bulk organic and raw nuts, coconut flakes, dried fruit, and spices can be found online too at retailers like Amazon and Thrive Market.

Look for organic and raw versions of the nuts and bulk items in this recipe. Another important shopping tool is to scan is the ingredient list of the bulk item being purchased. The food should have no added salt, oil, sugar, or any other flavoring – it doesn’t need it! For example, the ingredient list of raisins should simply read: raisins.

When purchasing carrots for these raw carrot cake balls, choose organic when possible. Select firm, plump carrots with skin free from wrinkles and lines. To shred carrots for this recipe, use a box grater or food processor to finely shred the carrots. Carrots not only provide an essential sweetness to this carrot cake recipe, they pack in important phytonutrients, antioxidants, and fiber to these balls, too.

carrot cake recipe

Kitchen Prep

The magic of ball recipes is that they can be made in under ten minutes with just one kitchen appliance: a food processor. No bowls, standing mixers, or ovenware necessary!

Simply place all ingredients into the food processor and pulse until combined. If you do not have a food processor, this recipe can be (carefully!) made in a high-speed blender. Make sure to pause the machine frequently to scrape down the sides of the container.

After making a delicious, nut and carrot filled mixture, it’s time to roll. Use wet hands to roll carrot cake mixture into small balls and roll into coconut flakes to garnish. This makes the easiest dessert or power snack ever.

This carrot cake recipe is vegan and gluten-free, but can be easily modified. If necessary, ingredient swaps can be made due to dietary restrictions. Nuts can be switched with pumpkin seeds or sunflower seeds, and coconut butter can be swapped to a nut or seed butter.

Don’t forget to use spices in this recipe; they add in natural sweetness and flavoring without the need for a lot of added sugar. The tablespoon of maple syrup in this recipe is completely optional – leave it out if you prefer.

carrot cake recipe

How to Make Carrot Cake Balls

Raw Carrot Cake Balls
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Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 20-22 small balls

Ingredients

  • ½ cup raw cashews
  • ½ cup walnuts
  • ¼ cup rolled oats
  • ½ cup grated carrot
  • 1 cup unsweetened shredded coconut flakes, plus more to roll balls in
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 2 teaspoons coconut butter
  • 1 Tablespoon maple syrup
  • ½ cup raisins
  • Pinch of sea salt

Instructions

  1. In a food processor combine nuts and oats and pulse until finely ground. Add in carrot, coconut flakes, spices, salt, coconut butter, and maple syrup. Pulse until finely incorporated.
  2. Add in raisins and pulse until mixture comes together in a big sticky ball. Add more raisins if mixture is not sticky enough.
  3. Scoop a heaping teaspoon of mixture and roll into a small bowl using your hands. Roll in shredded coconut, if desired.
  4. Store carrot cake balls in the freezer, where they will keep for a month.
http://www.organicauthority.com/upgrade-the-traditional-carrot-cake-recipe-with-these-raw-vegan-carrot-cake-balls/

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Photos by Kate Gavlick

Kate Gavlick
Kate Gavlick

Kate is a Nutritionist with a Master's of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she's not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer's markets, doing barre classes, hiking, reading, and exploring.