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carrot cake balls in white ramekin on dish towel
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Carrot Cake Balls

With carrots, pecans, oats, coconut and raisins, these carrot cake balls are a great bite-sized snack that's actually healthy for you.
Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 179kcal
Author Ryan Beck

Ingredients

  • 1 cup carrots, chopped
  • 1/2 cup pecans
  • 1 cup old-fashioned oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup golden raisins
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Add carrots to food processor and pulse until shredded. Remove carrots and set aside.
  • Place the pecans, oats and coconut in the food processor and process until it becomes a fine meal.
  • Add the carrots, raisins, maple syrup, vanilla extract, cinnamon and salt and pulse until mixture combines and sticks together. If mixture is too dry, add more maple syrup and if too wet, add some more coconut or oats.
  • Cover and place in fridge for 15-30 minutes.
  • Roll into balls and store in fridge for a week.

Notes

  • Use old-fashioned oats as they are heartier than quick cooking oats.
  • If you don’t want to use or have maple, replace it with honey.
  • You can replace pecans with walnuts.
  • If mixture is dry, stir in maple syrup or water 1 tbsp at a time until you can easily form balls without them falling apart.
  • Use an ice cream scoop to have consistent size carrot cake balls.
  • Place the energy balls in the fridge for at least 15 minutes so they can set up and stay firm.

Nutrition

Serving: 1ball | Calories: 179kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 272mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2150IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 1.4mg