Carrot cake energy balls (date free)

If you love the spices of Christmas + carrot cakes, you’ll love these easy carrot cake energy balls. They are free from refined sugar, dates, grains and dairy and require only 10 minutes to whip up. 

I made these gorgeously spiced carrot cake energy balls last Christmas when I threw together a bunch of ingredients in the pantry and it was one of those rare times a recipe just comes together perfectly! These are so easy, packed full of flavour and loaded with healthy ingredients.

Healthy carrot cake balls

Carrot cake bliss balls ingredient list 

  • Carrots. I recommend using baby carrots as they are both sweeter and more flavoursome, but you can use whatever carrots you have really. 
  • Roast cashews. Toast your own or but store ready roasted cashews (or activated cashews) for improved flavour and a crunchier texture. Cashews have such a mild flavour and really let the carrot cake flavours shine.  
  • Dried currents. You could use any dried fruit (just follow the grams measurement) but dried currents are my favour here- packed full of flavour and antioxidants, and a bit fancy. I love these ones here, free from oils and sweeteners and they’re Australian grown. 
  • Sunflower seeds – help to bulk up the recipe without making it too- nut heavy. I have tried this recipe with both sunflower and hemp seeds, and enjoyed both. 
  • Shredded coconut- Coconut is one of my most used ingredients. I add it to everything. The flavour is wonderful, but I also love it for its fats and chewy texture. Choose shredded or flaked coconut, not desiccated. 
  • Cinnamon and nutmeg, to ensure the carrot cake bliss balls are like a warm, spiced Christmas hug. 

Carrot cake energy ballsTips for making the most delicious carrot cake energy balls

  • Use dried currents. 

The first time I made these I used dried currents, but have since tried them with all types of dried fruit- dried currents (without added sugar or oils) and organic dried apricots are my favourite choices. If you want to make these low carb use my fermented dates for this recipe.

  • Use baby carrots. Large carrots will still work, but baby carrots are more tender, sweet and flavoursome.
  • Process well. I love over blender these carrot cake bliss balls because the texture becomes soft and chewy (almost fudgy). Don’t be afraid to really blend them well.

You’ll love these carrot cake bliss balls because they are nutty, spiced, chewy, easy, semi sweet and so healthy.

Carrot cake energy balls

healthy carrot cake balls

You’ll love these carrot cake energy balls because they’re whole food based, vegan, gluten and grain free, chewy moist, spiced, sweet, festive and easy. 

If you’re after more healthy bliss ball recipes you might like to try;

Carrot cake energy ballsI hope you and your family enjoy these whole food carrot cake energy balls as much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.

Carrot cake energy ballsCarrot cake energy balls

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Carrot cake energy balls

Carrot cake energy balls

  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 18 1x
  • Category: Snacks
  • Method: No bake
  • Cuisine: Australian
  • Diet: Vegan


If you love the spices of Christmas + carrot cakes, you’ll love these easy carrot cake energy balls. They are free from refined sugar, dates, grains and dairy and require only 10 minutes to whip up. 


  • 120g (1 cup, approx 6) loosely packed grated baby carrot
  • 320g (2 cups) dried currents (look for sugar and oil free), *see notes
  • 140g (1 cup salted), roasted cashews **see notes
  • 140g (1 cup) sunflower seeds or hemp seeds
  • 70g (1 cup) shredded coconut
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg


  1. Add carrots, cashews, seeds and coconut to a food processor and blend for 1- 2 minutes or until everything is very finely chopped. 
  2. Add all the remaining ingredients and blend for a further minute or more. cover blending this recipe creates a almost fudgy texture and is absolutely delicious, however if your food processor is not high powered this might be too much for your machine. Taste the mixture half way through, adding extra salt or spices if needed.
  3. Roll the mixture into balls. This recipe makes 18 x 35g balls, which is approximately 2 Tbsp mixture per ball. Store in an airtight container in the fridge for up to 7 days. 

Note- in the images I have topped the balls with some melted (raw, whole food based) white chocolate. This is not included in the recipe, but I used store bought chocolate.


*I have made these with various other dried fruits. To swap for saltines, dried apricots or dates swap for measure by weight not volume. I love this recipe with dried apricots too.

** If you are are using raw cashews add in 1/4 tsp finely ground salt. Don’t skip! Salt brings this recipe to life.

Keywords: Carrot cake bliss ball, vegan, whole food plant based

  1. These are delightful! My kids ate most of the mixture straight from the bowl (bonus that I only had to roll half a batch 😂). Thank for another ripper recipe Jade x

  2. Such a delightful recipe! My kids ate half of the mixture straight from the bowl (bonus that I only had to roll half 😂). Thanks for another ripper recipe Jade x

  3. So delicious! Even toddler approved 🙌 these were so quick and easy to make. Will definitely make again!!

  4. Made this recipe today. It is delicious!
    I think I left it in the processor a little bit longer than I should. Next time will remove earlier. But it tastes beautiful.

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