Carrot Cake Bliss Balls

Carrot Cake Bliss Balls 

Carrots are one of my son’s favourite veggies and usually anything carrot cake flavoured is a hit! I over ordered carrots and so we’ve been eating a lot of carrot fritters, carrot pancakes and now these delicious carrot cake balls! They are so fudgy, delicious and sweetened only with dates!  The almond flour adds healthy fats, protein and Vitamin E and the carrots are loaded up with Vitamin A. These are perfect for snack time or in lunchboxes.

Prep: 10 mins

Cook: 0 mins

Serves: 20 balls 

Suitable From: 8 months  + 

Can be frozen for 3 months  

What do you need?

  • 2 chopped carrots
  • 1/4 cup  walnuts
  • 8 dates, if they are hard, soak them in hit water for 10 minutes
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 2 tbsps chia seeds
  • 1/4 freshly grated nutmeg/nutmeg powder
  • 4 tbsps almond flour
  • 3 tbsp coconut flour
  • 4 tbsps desiccated coconut  plus extra for coating



  1. Add the walnuts and chopped carrots and  to a food processor and pulse a few times.
  2. Add in the dates and pulse until combined.
  3. Add in the spices, almond flour, coconut flour, chia seeds and desiccated coconut. Pulse until combined.
  4. If the mixture is quite sticky, add in some more coconut flour or almond flour a few tbsp more almond flour.
  5. Roll into balls and coat with coconut.
  6. These will keep for 7 days in the fridge or can be frozen for 3 months

Allergy Swap:

Use sunflower seeds instead on walnuts.


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