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    Home » Recipes » Recipes

    No-Bake Carrot Cake Energy Balls

    Published: Sep 19, 2021 · Modified: Aug 1, 2023 by Christy Faber · 2 Comments

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    No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you’re in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.

    Carrot energy ball in a mini cupcake paper cup.

    Carrot Cake Energy Balls are gluten-free and sweetened naturally with maple syrup. They keep well in the fridge and freezer.  And good news! You don’t need a food processor to make these healthy treats.  Just use a box grater.

    I developed this recipe with Geoff in mind so he could have an easy mid-workday snack. I love a snack that includes nutritious foods like oats, chia seeds, sunflower seeds, warming spices and of course carrots. I feel a great sense of accomplishment when I manage to sneak veggies into snacks for my family. I hope you enjoy these small nutritious bites of carrot cake goodness!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Carrot Cake Energy Balls
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • Recipe
    • No-Bake Carrot Cake Energy Balls

    Why You'll Love This Recipe

    • Packed with wholesome ingredients
    • No bake!
    • An easy and delicious way to eat more vegetables
    • Make ahead and freezer friendly!
    • Perfect for on-the-go snacking
    • Naturally sweetened

    Ingredients

    The 12 ingredients necessary to make carrot cake energy balls in pinch bowls, measuring cups and mixing bowls on a countertop.
    • Carrots
    • Oats -rolled oats or also known as old-fashioned oats
    • Sunflower seeds
    • Chia seeds
    • Sunflower seed butter - or swap for tahini
    • Maple syrup
    • Coconut oil - melted and cooled
    • Cinnamon, ginger, nutmeg, sea salt
    • Unsweetened shredded coconut - for coating the balls

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Sunflower Seeds: Swap sunflower seeds with chopped almonds, walnuts, pecans, pumpkin seeds, or a mix of your favorite nuts and seeds.
    • Chia Seeds: Chia seeds can be substituted with flax seeds or hemp seeds, which also offer a nutritional boost.
    • Sunflower Seed Butter: If you don't have sunflower seed butter, almond butter, cashew butter, or tahini (sesame seed butter) can be great alternatives.
    • Unsweetened Shredded Coconut: If you're not a fan of shredded coconut, roll the energy balls in chopped nuts instead!
    • For added sweetness and chewiness, mix in some raisins, dried cranberries, apricots, or chopped dates.
    • Add some freshly grated lemon zest to add a bright citrusy flavor into the energy balls.

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

    How To Make Carrot Cake Energy Balls

    Here are the step-by-step instructions to make this recipe.

    Step 1: Grate carrots.

    Begin by finely grating carrots (using the fine side of a cheese grater) into a large bowl.

    Grated carrot in a bowl.

    Step 2: Melt coconut oil.

    Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.

    Melting coconut oil in a metal measuring cup.

    Step 3: Combine ingredients (except coconut).

    Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.

    All ingredients in a mixing bowl, ready to be mixed together.

    Step 4: Form balls and roll in coconut.

    Mix really well and begin to form small 1½ tbsp-sized balls.

    Spread about ½ cup of unsweetened shredded coconut onto a plate.   Roll the balls gently in the shredded coconut to coat.

    Three formed carrot cake balls on a plate with shredded coconut, one of which is already rolled in shredded coconut.

    Step 5: Chill.

    Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

    Completed carrot cake energy balls covered in shredded coconut in a small bowl on a countertop.

    Expert Tips

    • Store your chia seeds and sunflower seeds in the fridge to prolong the shelf life and protect the healthy fats contained in these foods from oxidation. 
    • Use an organic lemon for the zest.
    • Stir your sunflower seed butter or tahini really well.  Tahini especially can be too runny if not well stirred.  
    • I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
    • To grate the carrots, I recommend using the fine side of a box grater.
    • No need to ring any moisture out of the carrots for this recipe.

    Recipe FAQs

    What are the health benefits of chia seeds?

    -high in fiber (1 oz contains 11 grams of fiber)
    -rich source of Omega-3
    -source of protein (1 oz contains 4 grams of protein) 
    -high in antioxidants

    How do you store chia seeds?

    It is best to store chia seeds in the fridge in a light-proof container to maintain freshness. This prevents the healthy fats in chia seeds from oxidizing. You can also store chia seeds in the freezer if you use them infrequently.

    Are chia seeds gluten free?

    Yes! Chia seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.

    Are sunflower seeds nuts?

    Sunflower seeds are not nuts. If you have a nut allergy you may still be able to enjoy sunflower seeds. They are considered to be the fruit that sunflowers produce.

    Are sunflower seeds gluten free?

    Yes, sunflower seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.

    Two stacked carrot cake balls, one with a bite out of it, on a staged table with energy balls all around.

    Storage

    Fridge

    To store these carrot cake energy balls, place them in an airtight container and keep them refrigerated for up to one week.

    Freezer

    To store these carrot cake energy balls in the freezer, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen balls to an airtight container or freezer bag, and they can be stored for up to three months.

    More Recipes You'll Love

    • Peanut Butter Oatmeal Energy Balls
    • Peanut Butter Swirl Black Bean Brownies
    • Close up spelt cookie with melted chocolate chips and finishing salt on top, broken in two.
      Spelt Chocolate Chunk Cookies
    • Healthy Chocolate Haystack Cookies

    Did you make this recipe? Let me know!
    Leave a review or comment below!

    Recipe

    No-Bake Carrot Cake Energy Balls

    Christy Faber
    No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots! This recipe includes warming spices like cinnamon, nutmeg and ginger and it will definitely remind you of carrot cake.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 20 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Snack
    Cuisine American
    Servings 24 Energy Balls
    Calories 93 kcal

    Equipment

    • Box grater

    Ingredients
      

    • 2 carrots medium  (approximately 230g) 
    • 1 cup rolled oats
    • ½ cup sunflower seeds
    • ¼ cup chia seeds
    • ½ cup sunflower seed butter well stirred, can replace with tahini
    • ⅓ cup pure maple syrup 
    • 2 tablespoon melted coconut oil 
    • 1 ½ teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • ½ teaspoon sea salt
    • ¾ cup unsweetened shredded coconut for rolling use more if needed

    Instructions
     

    • Begin by finely grating carrots into a large bowl.
    • Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.
    • Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
    • Mix really well and begin to form small 1½ tbsp-sized balls.
    • Spread about ½ cup of unsweetened shredded coconut onto a plate.   Roll the balls gently in the shredded coconut to coat.
    • Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

    Notes

     
    • Stir your sunflower seed butter or tahini really well.  Tahini especially can be too runny if not well stirred.
    • I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in Ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
    • To grate the carrots, I recommend using the fine side of a box grater 
    • No need to ring any moisture out of the carrots for this recipe

    Nutrition

    Calories: 93kcalCarbohydrates: 8.8gProtein: 2.2gFat: 6gSaturated Fat: 2.2gSodium: 33mgPotassium: 67mgFiber: 1.6gSugar: 3.1gCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    Reader Interactions

    Comments

    1. Will F. says

      September 22, 2021 at 2:36 pm

      5 stars
      I love the flavour combinations so much, as well as the consistency. I like how the maple syrup and carrots bring out a natural sweetness, and the chia seeds add some protein content! Such a great snack idea.

      Reply
      • Christy Faber says

        October 13, 2021 at 10:30 am

        Yea! The carrots provide a lot of sweetness on their own so this recipe doesn't need a lot of maple syrup! Glad you enjoyed!

        Reply
    5 from 2 votes

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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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