Carrot Cake Protein Balls

 


For as long as I can remember, my dad’s favorite cake has been carrot cake.

I have to be honest, I wasn’t a picky eater as a kid, but I couldn’t understand his obsession with this cake. Carrots and raisins…. in a cake? Aside from putting a finger in the cream cheese frosting (there’s a family photo to document this) I just wasn’t crazy about it….until now. It’s like all these years I was silently building a love for the spices, texture, and comfort that is carrot cake. I can be treating my body to all the veggies and nourishing meals and not even thinking twice about doing otherwise- until I see this cake, and then thattttt is all I can think about. I am a changed woman.

So I guess from daydreaming of the perfectly spiced, no raisins, a slice of carrot cake for so dang long, came this recipe for Carrot Cake Protein Balls. ⁣⁣

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Carrot Cake Protein Balls
Author: Consciously Coastal
prep time: 20 | cook time: 0 | total time: 20 | Servings: 8

Ingredients:

  • 1 c peeled and grated carrot (1-2 carrots)⁣⁣
  • 1 c pecans⁣⁣
  • 1 c shredded coconut⁣⁣
  • 2 tbs nut butter⁣⁣
  • 2 scoops vanilla protein powder⁣⁣
  • 1 tsp cinnamon ⁣⁣
  • ¼ tsp nutmeg⁣⁣
  • Himalayan salt to taste⁣⁣

Instructions:

  1. Place all dry ingredients in a food processor and blitz until at a flour like consistency (You can also use a blender, but if so I recommend blending the pecans separate, followed by the coconut, then the carrot, and mixing everything else together in a mixing bowl).
  2. Once ready add in wet ingredients, followed by the carrots and blend until combined into a dough.
  3. Take a spoonful of mixture at a time and roll into little bite sized balls. Store them in the refrigerator to keep them firm!

    NOTE: if you find your mixture to be a little wet, feel free to add in a tablespoon or two of almond or coconut flour!


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