Vegetables in a sweet ball? Of course it’s a thing.
These raw carrot cake balls have the perfect combination of savoury and sweet. Savoury carrots and sweet everything else!
They are a classic carrot cake mixture with carrots, walnuts and sultanas, and topped with a creamy frosting.
The hardest part of creating these is grating the carrots. I used a hand held grater but if you’ve got a food processor, you can grate the carrot and mix the rest of the balls all in the one bowl, which means less washing up. Score!
I grated the carrots first and then blended everything else together in the Thermomix.
Take them along to your next get together with friends and family and share the goodness of raw carrot cake balls. Don’t forget to share some pics on social media using the #sweetsandgreensPrint
Raw Carrot Cake Balls
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 15 balls 1x
3/4 cup peeled and finely shredded carrot
1 cup packed pitted medjool dates
1 ¾ cups raw walnuts
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4 tbsp coconut flour
1/4 cup sultanas
Grate the carrot and set aside.
Add the pitted dates to a blender and blend until a ball forms. Remove from blender and set aside.
Add walnuts, vanilla, salt, and spices to the blender. Blend about 15 seconds, until you have a fine meal.
Add the dates and shredded carrot back in and pulse until the carrots are just mixed in and the mixture forms a dough.
Be careful not to over-blend.
Add half the coconut flour and pulse to combine.
Repeat with remaining coconut flour.
Add sultanas and pulse again to combine.
Roll into balls and place directly onto a baking sheet lined with paper.
Wet your hands lightly to stop the dough from sticking when you’re rolling the dough.
Eat as they are or top with coconut butter.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.