Carrot cake is one of my most favourite desserts.  A tall, moist cake with lots of vegan cream cheese icing is like a dream. 

But I swear up and down that just dreaming about carrot cake makes my butt get bigger.  Trying to rationalize that because carrot cake is made with carrots it can count as healthy.  Right?

Nope, sorry.  Ain’t happening.

That’s why these carrot cake balls are just so freakin’ good.  All the deliciousness of a rich carrot cake without all the added and unnecessary crap.

Win!

Raw Carrot Cake Balls

Ingredients

1 cup almonds
1/4 cup walnuts
1/4 cup pecans
6 Medjool dates, pitted
1/4 cup raisins
1/4 cup coconut, shredded and unsweetened
1 tsp coconut oil
2 large carrots, chopped or shredded
1 tsp cinnamon
pinch of nutmeg
1 tbsp flax seed, ground

Directions

1. Combine all ingredients in a food processor and process until combined.  Mixture can still be chunky.  Careful not to over-process nuts as these releases too much of the oil.

2. Shape into balls and roll in coconut or cinnamon.

3. Refrigerate for 1 hour and enjoy.

Note – If you want variety, try adding pineapple (fresh or dried) and grated ginger for some kick.  If your mixture is too moist, add additional ground flax seed.

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