Carrot Cake Balls with a Creamy Filling (Grain and Gluten Free)
These carrot cake balls taste exactly like the popular carrot cake but are healthier and easier to prepare. They are also much lower on sugar and calories. The main ingredients are highly nutritious and raw. The “dough’ for the balls is made from pecans, dates, and carrots. The filling is made from cream cheese and maple syrup.
You need a food processor to prepare them. They come together very fast, and you can make them ahead of time. They are great for dessert or snack when you crave something sweet.
Why should you make this recipe?
I promise you, with just one ball you are going to satisfy your cake cravings. The balls are sweet, creamy, and juicy, just like a cake.
They not only taste delicious, but they are also very nutritious. Pecans, carrots, and dates provide a good amount of protein, vitamins, fiber and healthy monounsaturated fats. There is no refined sugar in the ingredient list. The sweetness of this dessert comes from dates and maple syrup. Both are natural sweeteners that have low glycemic index and won’t increase your blood sugar levels rapidly.
Since the carrot cake balls are grain free, they are also gluten free. People who avoid gluten can safely snack on them.
Another reason to make this recipe is that it doesn’t require actual cooking or baking. No need to preheat ovens and heat up the kitchen.
Make sure that all of your dates are pitted. One leftover pit can break your appliance.
For this recipe you are going to need large, juicy, pitted dates. If your dates are too dry the texture of the balls might be too dry. If that is the case, I recommend rehydrating the dates in a little bit of water before blending them.
The hardest part in this recipe is forming the balls. You take about a tablespoon of the dough in your hand and flatten it. Then use a teaspoon to add the filling in the middle. Finally, gently close and seal the ends together. Carefully roll it between your palms to form a ball. Don’t squeeze too hard or you might lose your filling.
You can use pecans or walnuts for this recipe.
I got 12 balls but you might get more or less depending on the size of your dates.
The carrot cake balls require refrigeration, so if you decide to pack them in a lunch box make sure that you also have an ice pack.
Carrot Cake Balls with a Creamy Filling
- Food processor
- 1 cup raw pecans or walnuts
- ½ cup grated raw carrot
- 6 large pitted dates
- 1 tsp cinnamon
- ½ tsp freshly grated ginger
For the filling
- 3 oz cream cheese Softened (at room temperature)
- 1 Tbsp maple syrup or honey
- Use a food processor to grate the carrots, then transfer them into a bowl.
- Next process the pecans until they are very finely ground.
- Then add the dates in the food processor and pulse a few times to break them apart. Finally add the carrots, pecans, cinnamon and grated ginger to the dates in the food processor. Pulse a few more times to combine everything well.
- In a bowl combine the cream cheese with the maple syrup and stir well.
- Take about a tablespoon of the date, carrot and pecan mixture and flatten it in the palm of your hand.
- Add about a teaspoon of cream cheese in the middle and carefully close the ends together. Then gently form a ball.
- Repeat the same process until you run out of mixture. Depending on their size you can make 12-14 balls.
- You can consume them right away but I recommend chilling them for an hour in the fridge before serving.