If you love cream cheese frosting, then you’ll want to devour these Healthy Carrot Cake Balls! It’s the glue that holds everything together and there’s absolutely NO sugar or artificial ingredients involved.
We had leftover ingredients from our Healthy Carrot Cake Muffins and next thing you know we were making no-bake Carrot Cake Balls! Just like our Chocolate Date Balls and Date Balls with Rice Krispies, they’re sweetened with Medjool dates.
They’re elegant enough for spring parties and special occasions like Mother’s Day and Easter, especially when you dip them in white chocolate or roll them in nuts. They’re naturally gluten-free and can be made vegan too!
Since they’re packed with natural ingredients, like carrot, coconut, and dates, they’re perfect as a snack or as breakfast bites.
They’re just plain good!
Ingredients in Carrot Cake Balls
Here’s what you’ll need to make the recipe:
- Old fashioned oats – not the quick cooking kind.
- Carrot – use a handheld grater or food processor to shred 1 large carrot to yield about 1/2 cup. Make the shreds fine or larger depending upon your preferences. We used the larger hole.
- Coconut flakes- we use unsweetened coconut flakes. However, sweetened flakes just make the final carrot cake balls a little sweeter.
- Cream cheese – any type, including vegan. Cut the cream cheese into small pieces and allow it to sit on the counter for a few minutes while gathering the other ingredients.
- Medjool date paste – Puree 6-8 dates in a food processor with a Tablespoon of water. Check out How to Make Date Paste for a full tutorial on making this amazing sugar substitute.
- Vanilla extract
- Raisins – or other dried fruit.
Note: If you make a full batch of our Healthy Cream Cheese Frosting, then replace the cream cheese and Medjool dates with 1/2 cup of that recipe.
Video of How to Make Carrot Cake Balls
Watch how easy they are to make:
Tips and Variations for Healthy Carrot Cake Balls
You’ll experience pure bliss eating these Carrot Cake Balls! Here are a few more things to consider:
- This is a more or less recipe to an extent meaning you can adjust the ingredient amounts a little bit by adding in another tablespoon of date paste to make the recipe sweeter or leaving out the raisins.
- The balls are easier to roll if the batter is chilled in the refrigerator.
- You may have a little extra frosting once you measure out what’s needed for this recipe. Serve the frosting on the side for dipping!
- Or, dip the carrot cake balls in white chocolate for a fancier version. Check out How to Dip Candy and Truffles Video Tutorial by Crazy for Crust if you go this route!
- Roll the protein balls in walnuts or coconut shreds as we did in the picture below.
- Substitute dried cranberries, dried pineapple bits or apricot for a tasty variation of this recipe.
- The yield will vary depending upon the size of the balls. Use a teaspoon or Tablespoon ice cream scoop to have consistent sized balls.
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Healthy Carrot Cake Balls
- 1 cup uncooked old fashioned oatmeal
- 1/2 cup carrot shredded; 1 large carrot
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon cinnamon
- 4 ounces cream cheese room temperature
- 8 Medjool dates pits removed
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- Fill a glass container with very hot water. (I heat about 2 cups in the microwave for about 1 1/2 minutes.)
- Add dates to water, cover with plastic wrap and set aside for 5-10 minutes. This softens the dates and makes them easier to puree, but may not be necessary if dates are very soft.
- Remove dates from water and place in a small food processor.
- Add to the food processor about 1 Tablespoon of the water the dates soaked in.
- Pulse until smooth, scraping down sides as necessary. Add additional water to thin the consistency of the paste, if desired.
- Set date paste aside.
- Combine oatmeal, carrot shreds, coconut flakes and cinnamon in a medium-sized bowl. Set aside.
- Combine cream cheese, date paste and vanilla extract in a small bowl with beaters to make frosting. Measure out 1/2 cup of frosting.
- Add frosting to the bowl with the dry ingredients and stir to combine.
- Refrigerate dough for about 15 minutes if possible. (It's not required, but does make it easier to work with.)
- Form dough into Tablespoon-size balls.
- Refrigerate balls in an airtight container.