One of the first recipes I shared here in the early days of Daily Bites was for my Carrot Cake Bites. I’ve been making them ever since, so I thought it was time to resurrect the recipe from the archives, tweak a few things, snap some (way better) new photos and share with you Carrot Cake Bites 2.0!
At first I was a little skeptical about posting yet another snack ball recipe. Seriously, you’d think I’d have an obsession between my Almond Butter Health Balls, my Lemon Poppy Seed Power Balls, and my Peanut Butter Freezer Treats.
…and my Mini Cocoa Cheesecake Pops.
…and my Apple Coconut Snack Balls.
…and my Carrot Banana Granola Balls.
…and my Coconut Hemp Earth Balls.
…and my famous Grain-Free Granola Balls.
Hmm. Maybe I do have a slight problem here…
In any case, snack balls are to me what chocolate chip cookies are to baking enthusiasts. You just can never have too many recipes for them. So here I am, sharing yet another bite-sized treat recipe with you. Hopefully my obsession will at least lead to some “Mmm!” moments in your kitchen.
A quick look at our ingredients:
- Carrots—because what’s carrot cake without the star vegetable? Did you know that the original carrots weren’t orange at all, but purple? (I learned that from this super cool book.) If you can snag some purple carrots at the farmers’ market this year, go for it. I can’t guarantee that purple carrot cake bites will look as quintessentially carrot cake-ish, but three cheers for the extra antioxidants!
- Dates—my natural sweetener of choice. Get Medjool dates if you can find them. They’re moister and softer.
- Walnuts—to pack in loads of omega-3 fats and some buttery “flour” to hold things together.
- Cashews—because who doesn’t love a cashew?
- Orange zest—for a punch of springy citrus flavor and a nice little dose of essential oils from the fruit’s skin. Make zesting a breeze with one of these handheld rasp graters. I use mine almost daily.
- Cinnamon, ginger, and nutmeg—to give us some spicy carrot cake flavor as well as a big punch of immune supportive, blood sugar balancing, bacteria fighting, cancer kicking super power.
- Sea salt—because it pulls all the flavors together.
Less than 10 ingredients and you’re on your way. Grab your food processor and have some fun.
And if you find yourself with way too many snack balls on hand because you’re slightly obsessed with making them—ahem, something which I know nothing about—take heart because these freeze well, and so do all of the other recipes I shared up above.
- 3 medium carrots, peeled and chopped
- ¾ cup raw walnuts
- ½ cup raw cashews
- ½ cup (packed) pitted Medjool dates, roughly chopped
- 1-2 teaspoons finely grated orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
- In a food processor fitted with the steel blade, process the carrots until finely ground. Add the remaining ingredients. Process until the dates and nuts are very finely chopped and incorporated into the carrots. The mixture should be moist enough to hold together when pinched between your fingers. (If not, add an extra date or two.)
- Roll the mixture into small balls. Store in the refrigerator in an airtight container for up to 5 days.