About the recipe
Carrot cake is one of my favourite desserts. When I lived in Moncton as a student, my apartment was right next to Tony’s Bistro. I remember sitting on my balcony and being able to smell their carrot cake as it was baking – and running downstairs to get myself a slice. These carrot cake energy balls have all the warm flavours of carrot cake, without the hassle of baking and the pile of dishes that comes with it.Jump to Recipe
These carrot cake energy balls are easy to make, and you probably have all the ingredients to make them in your pantry:
- Quick rolled oats
- Nut butter
- Warm spices: cinnamon, nutmeg and ginger
- Unsweetened coconut
- White chocolate chips
When I told you these carrot cake energy balls saved you the hassle that comes with baking, I wasn’t lying.
This recipe, however, requires the use of a food processor or immersion blender, to make everything smooth.
After making the dough and folding in the white chocolate chips, coconut and walnuts, you can start making the energy balls.
My favourite tool to use to portion energy balls is a cookie scoop. They make for no messes and equal-sized energy balls. I also use cookie scoops to portion cookies, muffin batter, and more. They’re a must-have in my kitchen, so I listed my favourite cookie scoop kit on my Favourites page, along with other kitchen equipment, tools and ingredients I commonly use.Jump to Recipe
How to store
I usually store my energy balls in an air-tight container, in the fridge. These energy balls can also be kept in the freezer for up to 3 months.
Carrot cake recipes are so unique and can spark debates! Make it your own with these recipe variations:
- Add raisins
- Add dry pineapple chunks
- Use pecans instead of walnuts, or leave the nuts out altogether
- Leave the coconut out of it
Carrot cake energy balls
- 1 cup carrots shredded (about 1 medium-sized carrot)
- ¾ cup quick rolled oats
- ⅓ cup soft dates (about 10 small dates – see note 1)
- ¼ cup nut butter
- 1 tbsp cinnamon
- ½ tsp ginger grated
- ½ tsp nutmeg
- ¼ cup white chocolate chips
- ¼ cup walnuts chopped
- ¼ cup unsweetened coconut
- ½ cup unsweetened coconut for rolling
- Using a food processor or an immersion blender, pulse the shredded carrots, oats, dates, nut butter, cinnamon, ginger and nutmeg until smooth (See note 2).
- Fold in the white chocolate chips, walnuts and unsweetened coconut.
- Portion the dough with a cookie scoop and roll them into balls (See note 3).
- Roll in unsweetened coconut.
- If your dates are too hard, let them soften in boiling water while you prepare the rest of your ingredients. Discard water when ready to use.
- If your dough isn’t soft enough, add 1 tsp of water and pulse. Add more liquid, as needed.
- If the dough is too soft, put it in the freezer for a few minutes to harden.