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.
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:
- 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).
- Once ready add in wet ingredients, followed by the carrots and blend until combined into a dough.
- 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!