My favourite cake of all time is carrot cake with lemon drizzle coming a very close second. Both my grandmothers made wonderful cakes and whenever I visited either of them I usually made a beeline straight for the cake tin to see what was available.
I, unfortunately, did not get the ‘baking’ gene. I have had many baking disasters but I’ll keep trying and I’m sure one day I’ll figure it out!
These carrot cake balls are very more-ish but they do have a high sugar content due to the dates so they really are meant for a treat.
I’ve made them a number of times now and varied the dried spices and this recipe works the best. I roll some of the balls in desiccated coconut just to add another texture and flavour but you don’t have to. The balls are quite sticky but once they’ve been in the fridge they firm up nicely.
Walnuts are a rich source of an omega-3 fatty acid (alpha-linolenic acid ALA) which helps lower ‘unhealthy’ cholesterol levels and keeps our arteries healthy. They also contain serotonin which can help lift depression. In addition, walnuts contain antioxidants which help maintain skin and tissue health…so many benefits from something so small 🙂
-1 large carrot or smaller carrots, peeled and roughly chopped
-1/2 cup walnuts
-1/2 cup cashews
-1 cup medjool dates, stones removed
-1 Tbsp. chia seeds
-1/4 tsp. ground ginger
-1 heaped tsp. ground cinnamon
-1/4 tsp. all spice
-1/4 cup desiccated coconut (optional)
How To Make
Place all ingredients except coconut in a food processor and blend until thoroughly blended.
If using the coconut place in a dish.
Take the blade out of the food processor bowl and using a tablespoon, scoop mixture out and roll between your palms in to a ball. Roll in coconut if using. Continue doing this until all the mixture is used up.
Place the balls on a plate and place in the fridge to firm up.
These keep well in an airtight container in the fridge.