Vegan Carrot Cake Balls

I totally love when Easter rolls around. I love the perfectly pastel colors that takeover Target, I love the usually just-warm-enough weather, I love the beautifully decorated eggs, and most of all, I love the chocolate. So, of course, when it came time to experiment in the kitchen and create an Easter-inspired treat, it had to involve chocolate. And lots of it.

For some reason, I also had a craving for carrot cake. This is very strange for me because, believe it or not, I didn’t like carrot cake at all until about a year ago. The reason: I do not like cream cheese frosting. Not one bit. Never have, never will. But about a year ago, while visiting NYC, I happened to stop into Babycakes for a cupcake and the Carrot Cake caught my eye. I’m usually always a peanut butter-and-chocolate kind of girl, but for some reason was craving a more savory flavor. Again, weird, as I have a ridiculous sweet tooth. As I took my first bite, I quickly realized what I had been missing out on all these years. Those warm, comforting flavors of cinnamon and nutmeg topped with a brown sugar icing {no cream cheese!} were exactly what my taste buds were looking for. I’m officially a changed person.

Vegan Carrot Cake Balls {pumpkin & peanut butter}

Vegan Carrot Cake Balls {pumpkin & peanut butter}

So when I saw these beautiful carrots at the grocery store, I knew carrot cake was in my future. Better yet, Carrot Cake Balls dipped in rich dark chocolate. Where did this stroke of genius come from? Who knows, but I’m no complaining one bit.

Now, these little beauties are a bit of a process to make, but I promise you, they are totally worth it. You start by making a lovely lightened-up vegan carrot cake. Then, once cooled, you literally tear it up (note the bowl of cake bits above), knead in some chilled coconut milk (yep, that’s that ice cream looking blob on the cake bits), and roll into bite-sized balls (see above). Finally, you dip the balls in a pool of dark chocolate and top with your favorite edible decoration (aka coconut). Yes, definitely a process, but the result is absolutely addicting! And one batch makes about a gazillion, so you can keep them in the freezer and hide them away for a rainy day. Or you can eat them all now! I totally recommend that.

Vegan Carrot Cake Balls {pumpkin & peanut butter}

Vegan Carrot Cake Balls {pumpkin & peanut butter}

Now isn’t that the best surprise you could find in your Easter basket?

What’s your favorite Easter treat?

Vegan Carrot Cake Balls {pumpkin & peanut butter}

Vegan Carrot Cake Balls

Serves 48-50
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Vegan
Meal type Dessert

Ingredients

for the cake

  • 1 ½ cups whole wheat flour
  • ¾ cup white flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp salt
  • ½ cup applesauce
  • 1 cup milk of choice (I used unsweetened soy)
  • 2 tsp vanilla
  • 2/3 cup coconut sugar (or regular)
  • ½ cup melted coconut oil
  • 2 cups grated carrots (I used 2 large carrots)

for the cake balls

  • ¾-1 cup full fat coconut milk (chilled for at least 2 hrs)
  • 1 bag dark chocolate chips (I used 60% cacao)

Note

*carrot cake recipe inspired by love & lemon’s vegan carrot cake

Directions

for the cake
Step 1
Preheat the oven to 325 degrees and spray a 9 x 13 cake pan with nonstick cooking spray.

In a large bowl, mix together the dry ingredients: flours, baking soda, baking powder, spices, and salt. In a separate bowl, mix together the wet ingredients: applesauce, milk, coconut oil, vanilla, sugar, and carrots. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Pour into cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
for the cake balls
Step 2
Let the cake cool completely, then use your hands to break up the cake into small pieces and place in a large bowl. Spoon in ¾-1 cup of the chilled coconut milk and mix until it creates a sticky, rollable texture. Roll the cake into 1 inch balls and place on a parchment covered baking sheet. Freeze for 30 minutes.
Step 3
Right before it’s time to take the cake balls out of the fridge, melt the dark chocolate over a double boiler or in your microwave (just be careful that it doesn’t burn!). Roll each cake ball in the dark chocolate, place back onto the parchment lined baking sheet, then top with coconut or sprinkles. Once all the cake balls are coated in chocolate, stick them back in the freezer or refrigerator until you are ready to serve!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

    • Thanks Sara! I seriously ate like 5 in one sitting. They’re super addicting!

  1. These look amaze-balls
    I’m thinking my granddaughter and I need to make these. asap!
    Thanks for sharing!

    • Thanks Gloria! Believe me when I say, they look even better than they taste 🙂

    • Thanks Shannon! They’re SO decadent and delicious 🙂

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