No-Bake Carrot Cake Protein Balls
This post may include affiliate links. Thank you for your support.
These carrot cake protein balls taste just like carrot cake, but in an easy no-bake snack that’s perfect for meal prep. They’re soft, perfectly spiced and each one packs 5g of protein.
After making my banana bread protein balls, I had the idea to make a carrot cake version for spring, and this one might be my favorite protein ball recipe yet.
They have all the warm, cozy flavors of carrot cake, but in an easy no-bake snack made with simple ingredients. If you love carrot cake as much as I do, you’re going to want to make these ASAP!
Table of Contents
Why You’ll Love These Carrot Cake Protein Balls
- No bake: These come together quickly and don’t require turning on the oven.
- Taste like carrot cake: Warm spices, shredded carrots and raisins give them that classic flavor.
- Perfect for meal prep: Make a batch and keep them in the fridge or freezer for easy snacks all week.
- Simple ingredients: You only need pantry staple ingredients. You probably already have most of these ingredients in your kitchen right now.
- A fun protein snack: Each ball has about 5g of protein, making them great for a quick bite between meals.
Ingredients Needed
- oat flour – keeps the texture soft and slightly chewy while adding a little fiber. You can use store-bought oat flour or make homemade oat flour by blending rolled oats into a fine flour.
- vanilla protein powder – I used Truvani vanilla plant-based protein powder, but any vanilla plant-based protein powder should work.
- cashew butter – makes the balls rich and creamy while helping bind everything together. You can use another nut butter, but cashew butter has the most neutral flavor. Almond or peanut butter will give the balls a stronger nutty taste.
- shredded carrots – the star of the show for that classic carrot cake flavor. You can use store-bought grated carrots to save time or just grate 1-2 large carrots to equal 1/2 cup.
- applesauce – adds natural sweetness and moisture. Make sure you’re using unsweetened applesauce to not add extra sugar.
- maple syrup – for natural sweetness. You can use honey if you prefer.
- raisins – I love the hint of sweetness that raisins add. I recommend chopping them up so they disperse evenly through the dough. Also, if you’re not a raisin fan you can sub in dates, figs or skip them all together.
- white chocolate – for dipping and that carrot-cake-with-frosting feel. I used Baker’s Premium White Chocolate Baking Bar, but chocolate chips works as well. The white chocolate gives these protein balls more of a dessert-vibe, but you can totally skip it and enjoy them without the white chocolate.
- coconut oil – this helps the chocolate melt smoothly and makes it easier for dipping/drizzling.
Find the full ingredient list with measurements in the recipe card below.
How to Make Carrot Cake Protein Balls
Step 1: In a medium mixing bowl, add the oat flour, protein powder, cashew butter, shredded carrots, applesauce, maple syrup, raisins, cinnamon, ginger, nutmeg and salt. Stir everything together until a thick dough forms. The mixture should be soft but easy to roll.
Step 2: Scoop about one tablespoon of dough at a time and roll into balls using your hands. Place the balls on a parchment-lined tray and transfer to the freezer for about 10-15 minutes, or until firm.
Step 3: Add the white chocolate chips and coconut oil to a microwave-safe bowl and heat in short intervals, stirring between each, until fully melted and smooth.
Step 4: Dip each chilled ball into the melted chocolate, letting the excess drip off, then place back on the parchment. Sprinkle with crushed walnuts if desired. Place the tray in the refrigerator or freezer until the chocolate coating is set.
Brittany’s Recipe Tips
- Use plant-based protein powder: Plant-based protein powder works best for this recipe because it absorbs more moisture. Whey protein can make the mixture too soft and sticky, which makes the balls harder to roll.
- Finely shred the carrots: Use the small holes on a box grater so the carrots blend easily into the dough. Large shreds can make the balls harder to roll.
- Pat the carrots dry if needed: If your carrots seem very wet after shredding, gently blot them with a paper towel. Too much moisture can make the mixture too soft.
- Chill the balls before dipping: Freezing the balls for 10-15 minutes helps them firm up so they’re much easier to dip in the melted white chocolate.
How to Store & Meal Prep
Store the protein balls in an airtight container in the refrigerator for up to 1 week.
For longer storage, keep them in the freezer for up to 3 months. Let them sit at room temperature for a few minutes before eating if frozen.
These are great to keep on hand for meal prep, quick snacks or when you want something sweet without making a full dessert.
More Carrot Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Carrot Cake Protein Balls
Ingredients
For the balls
- ¾ cup (108g) oat flour
- ⅓ cup (45g) vanilla plant-based protein powder, I used Truvani
- ½ cup (140g) cashew butter
- ½ cup (48g) finely shredded carrots
- ⅓ cup (93g) unsweetened applesauce
- 3 Tablespoons (58g) maple syrup
- 3 Tablespoons finely chopped raisins
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Pinch nutmeg
- ¼ teaspoon sea salt
White chocolate coating
- 4 oz white chocolate bar, or chocolate chips
- 1 teaspoon coconut oil
- Crushed walnuts for topping, optional
Instructions
- Finely shred the carrots using a box grater and pat lightly with a paper towel if they seem very wet.
- In a medium bowl, stir together the oat flour, protein powder, nut butter, shredded carrots, applesauce, maple syrup, raisins, cinnamon, ginger, nutmeg and salt until a thick dough forms.
- Scoop the mixture into bite-size portions (about 1 Tablespoon each) and roll into balls. Place on a parchment-lined tray and freeze for 10-15 minutes, until firm.
- Add the white chocolate and coconut oil to a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth.
- Dip each ball into the melted chocolate, letting the excess drip off, then place back on the parchment. Sprinkle with crushed walnuts, if desired.
- Refrigerate (or freeze) until the chocolate coating is set. Store in the fridge until ready to enjoy.
Notes
- Plant-based protein powder works best for this recipe. Whey protein can make the mixture too soft and sticky.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
