Okkkk, where are all my carrot cake lovers at?! I know you're out there. Maybe you don't want to speak up because this is considered one of those "weird" desserts that doesn't have any chocolate in it, but why should it blend in with the rest when it was born to stand out?! AMIRIGHT?!
In my opinion, Carrot Cake is underrated. It's that cake that your grandparents eat ya know, the one with the nuts in it...and like, why on earth would you put a vegetable in a dessert?! Because it's freaking goooood, that's why! I personally love that children steer clear of this dessert because it leaves more for me!!
These are the cutest Carrot Cake Cake Balls, made with all vegan and paleo ingredients. Usually when I make cake balls I cover them in a dark chocolate coating, but one of the best parts of a Carrot Cake is the delicious vanilla frosting! Understanding that the frosting is one of the best parts, I decided to frost the tops of the cake balls so they look like a mini cupcake and still have all the traditional flavors of your traditional Carrot Cake! These are the perfect little healthy snack to pop in your mouth when you have a craving for something sweet!
What You'll Need:
- 1/2 cup coconut flour
- 1 1/2 cup almond flour
- 2 tsp pure vanilla
- 1/4 cup coconut oil + 1 tbsp.
- 1/4 cup unsweetened apple sauce
- 1/2 cup unsweetened almond milk
- 1/3 cup pecans, chopped
- 3/4 cup shredded organic carrots (about 2 large carrots)
- dash of cinnamon
- Simple Mills Vanilla Frosting*
Directions:
1. In a medium saucepan, heat 1 tbsp of coconut oil and add the shredded carrots and cinnamon. This step in here because usually when you make carrot cake, the carrots have time to bake in the oven, but since these are no-bake we need to make sure the carrots are cooked first. TIP - add water if you think the carrots are starting to brown. The goal is to cook only until soft.
2. Meanwhile, combine all other ingredients into a medium/large bowl and mix until well combined. Once carrots are cooked and cooled, add to the mixture and mix well again.
3. Using your hands, roll the dough into marble-sized balls.
4. In a small bowl, mix 1/2 a container of Simple Mills Frosting with a splash of almond milk. Simple Mills Frosting tends to have a thicker consistency, so this step helps to thin out the frosting so that it is easier to spread on your cake balls. Once at a consistency you feel comfortable with, frost the tops of each ball and sprinkle with your extra chopped pecans.
5. Place in the fridge for 1-2 hours before eating. Store in the fridge for up to a week or in the freezer for up to a month.
ENJOY :)
NOTES:
*Simple Mills Frosting - You'll see me use Simple Mills ingredients frequently in some of my recipes. Simple Mills is an excellent brand with products that have very few ingredients, which is something I strive for. All their products are gluten-free and made with real, whole foods that taste amazing!
Comments