Vegan Carrot Cake Protein Balls


“You eat like a rabbit!”

I bet you’ve heard that one once or twice (a week), vegan friends. If I were you, I’d respond with a simple, straight-to-the-point, “So?” I mean, rabbits have pretty good taste. Carrots, lettuce, little pellets of hay and grass sweetened with molasses…okay, maybe not that last one. Veggies, though—ain’t nothing wrong with getting your veggie on, you know? Still, I do understand the struggle that vegans face when searching for sweets and treats with NO animal products whatsoever. Even though I’ve eliminated many animal products in my diet, I still find that I use many ingredients that are not vegan-friendly almost every day. Since Easter is fast approaching, and it’s not typically a very vegany holiday, (I know I could just say vegan, but I like to make up new words, okay?) I decided to whip up these babies for my fellow animal lovers out there. No artificially-colored eggs or enslaved, basket-toting bunnies for you guys. Instead, have some rabbit food!

Vegan Carrot Cake Protein Balls

Time: About 30 minutes

Yield: About 15 balls

Vegan Carrot Cake Protein Balls

You Will Need…

  • Food processor
  • Rubber spatula
  • Whisk
  • Medium mixing bowl
  • Large, rectangular tupperware container


  • 50 g pitted medjool dates, soaked
  • 1/2 tsp almond extract
  • 31 g Follow Your Heart vegan cream cheese
  • 100 g grated carrot
  • 50 g Sun Warrior Raw Vanilla protein powder
  • 80 g oats (old fashioned or quick both work, I used quick)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg


  1. Gather ingredients. Soak dates to soften, at least 30 minutes. Let cream cheese sit out for 15-30 minutes to soften, as well. Grate carrot using the smallest holes on grater, or, alternatively, peel into thin strips.
  2. While dates and cream cheese soften, whisk together protein powder, oats, and seasonings in a medium mixing bowl.
  3. Drain dates and transfer to food processor. Add almond extract and pulse.
  4. Add cream cheese and carrot, pulse again. Add water by 1/2 teaspoonful, if necessary.
  5. Add dry ingredients about 1/3 cup at a time, pulsing after each addition.
  6. Continue to pulse until a dough-like consistency is reached. Again, add water by 1/2 teaspoonful, if necessary. Use a rubber spatula to scrape sides of processor and move ingredients toward blades.
  7. Once a cohesive dough consistency is reached, roll into balls weighing about 20 grams each. You may want to grease your hands with some coconut oil or cooking spray—it will be sticky! Place the balls into a tupperware container large enough to allow space between the balls.
  8. Pop into the freezer for 15-30 minutes before enjoying.

Simple as that! I also rolled some in coconut…a delicious addition to the carrot cake flavor! These will keep in the freezer for a few weeks. I would recommend letting them thaw for a few minutes after taking them out if they’ve been in the freezer for more than a few hours.



carrot cake balls nutrition




  • If you are not vegan, feel free t0 sub in your protein powder of choice and low-fat or fat-free cream cheese.
  • Feel free to add sweetener if the dates do not suffice for your tastebuds. Honey would go nicely, although I know some vegans do not use it.
  • Play around with ratios of cinnamon, ginger, and nutmeg, depending on how you like your carrot cake!

2 thoughts on “Vegan Carrot Cake Protein Balls

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