Carrot Cake Balls

My mission to get vegetables eaten around here continues with these delicious little carrot cake balls! My toddler is fickle with food and a favourite food one day could be an arch nemesis the next. So I’m busy cramming in fibre rich foods wherever possible. These balls are free from refined sugar and loaded with fibre and protein. Excellent for growing bodies and as a low GI snack for adults. They are easy and quick to whip up in a food processor and can be stored in the freezer for a longer life. Just take them out about 10 minutes before eating.

This is also a fun recipe for kids to be involved with. They love getting their hands dirty rolling them up into balls!

(Note: This is a dairy free recipe)


2 medium carrots, peeled and roughly chopped into chunks (to make it easier on the food processor)

3/4 cup shredded coconut (desiccated is fine too)

1/4 cup almond meal

1/4 cup pure maple syrup

1/2 cup dates

1/2 cup sultanas

1/4 chopped pecans (walnuts would be fine too)

1/4 nut butter of choice (I like Mayvers Dark Roast Peanut Butter)

1/4 tsp cinnamon

1/4 tsp nutmeg

Extra shredded coconut and sesame seeds for rolling the balls in


Add all ingredients into a food processor and blitz until smooth consistency.

Shape into balls and roll in the shredded coconut or sesame seeds. (Tip: moisten hands slightly with water before rolling, it stops the mixture sticking to your hands.)

Place them in the freezer to firm up. Take out 10 minutes before eating.





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