High energy, clean eating snacks, these carrot cake energy balls do so much more than add healthy to your day, they taste delicious and are filling, too.
If you haven’t guessed by now, I love making energy balls. They’re perfect pick-me-ups for the afternoon doldrums and they’re easy to make. I actually prefer these to cookies sometimes, if you can believe it. One of my favorites is this chocolate energy balls recipe, and these peanut butter chocolate chip energy balls, too. Now these carrot balls are a new favorite!
Why This Recipe is a Winner
- Using carrots in energy bites adds flavor, texture, and bright color
- Pumpkin pie spice adds the warm spices-infused flavor you expect from this healthy treat
- Walnuts are the secret ingredient that adds the ultimate carrot cake flavor to these energy bites
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Oats — This recipe uses rolled oats, otherwise known as old-fashioned oats. You could use instant oatmeal, but it will change the texture.
- Ground flaxseed — You can adjust the amount of ground flaxseed used based on your personal taste preference. Flaxseed is a great source of omega-3s.
- Dates — I recommend using around 10 to 12 Medjool dates. Don’t forget to remove those pits!
- Spices — We’ll use both ground cinnamon and pumpkin pie spice to make every bite infused with these warm flavors.
- Coconut Flakes — I use unsweetened coconut flakes in the batter and also rolled some of the carrot energy balls in coconut as well.
- Agave Nectar — You’ll need just a bit of agave nectar or maple syrup
- Almond butter — You could substitute peanut butter, but I find almond butter has a more neutral flavor. I buy a lot of my vegan products at Costco, including the Kirkland mixed nut butter that I use for this recipe.
- Chopped carrots — You can use a whole carrot or several baby carrots. We always have whole carrots around for our green smoothies so that’s what I use.
- Walnuts — I like adding chopped walnuts to the batter for the flavor they add.
- Dried cranberries — Colorful dried cranberries are added to each bite to contribute flavor, texture, and color. You can substitute raisins.
How to Make Carrot Cake Energy Balls
- Create oat date flour by pulsing oats, dates, flax, spices, and coconut flakes in a food processor.
- Add agave nectar, almond butter, and carrots and pulse several times until the carrots are broken down into small bits.
- Add walnuts and dried cranberries and pulse again to break them into smaller pieces.
- Roll dough into evenly-sized balls.
- Serve as is or roll in coconut flakes.
Here are more detailed step-by-step instructions:
Step One: Create Oat Date Flour
Combine oats, ground flaxseed, dates, spices, and coconut flakes in a food processor. Pulse to combine until it resembles a coarse flour.
The dates should be soft and tender. If yours are firm or have dried out, place them in a microwave-safe bowl and heat them for a few seconds.
Step Two: Add Carrots and More
Add agave nectar, almond butter, and carrots to the food processor. Pulse several times.
It helps to use a spatula to push down the contents from the side of the bowl. Then pulse again until carrots are in small bits. You may need to repeat this several times.
Step Three: Walnuts and Cranberries
Add walnuts and dried cranberries. Pulse again to break into smaller pieces.
I like to reserve a few chopped walnuts and dried cranberries to press some into each individual ball. That way each one has the distinctive color and flavor that these two ingredients provide.
Step Four: Form Balls
Use a cookie dough dispenser to create evenly-sized dough bites. Use your hands to roll them into balls. Serve them as is or roll them in coconut flakes or chopped walnuts.
Store carrot cake balls in an airtight container in the fridge for up to 5 days.
More Yummy Carrot Recipes
That’s it for these carrot cake protein balls. Enjoy!
Carrot Cake Energy Balls
- 1 cup rolled oats
- ⅓ cup ground flaxseed
- 1 cup medjool dates , pitted (around 10 to 12 dates)
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ cup coconut flakes
- 2 tablespoons agave nectar , or maple syrup
- 3 tablespoons almond butter
- 1 cup chopped carrots
- 2 tablespoons chopped walnuts
- 2 tablespoons dried cranberries , or raisins
- Combine oats, ground flaxseed, dates, spices, and coconut flakes in a food processor. Pulse to combine until it resembles a coarse meal.
- Add agave nectar, almond butter, and carrots to the food processor. Pulse several times. Use a spatula to push down contents and then pulse again until carrots are in small bits. Add walnuts and dried cranberries. Pulse again to break into smaller pieces.
- Use a cookie dough dispenser to create evenly-sized balls. Use your hands to form into balls. Serve as is or roll in coconut flakes.
- Store energy balls in an airtight container in the fridge for up to 5 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.