Carrot Cake Protein Balls

I love playing in the kitchen and discovering healthier recipe options, it’s so fun for me to be able to take a traditional recipe and turn it into something better for you. This recipe is a fantastic way to add vegetables into your diet (you won’t even believe that there are carrots in these delicious snacks)! So in light of it officially being holiday season, Carrot Cake Protein Balls.


1 Cup of Shredded Carrot

1 Cup of Almonds (Raw or Roasted and Unsalted)

1/4 Cup of Raisins

1/4 Cup of Walnuts

2 Tablespoons of Pumpkin

1/4 Cup of Flax Seeds (whole or ground is fine)

1 1/4 Teaspoon of Pumpkin Pie Spice

1/2 Teaspoon of Ceylon Cinnamon

1/2 Teaspoon of Nutmeg

2-3 Tablespoons of Local Honey (Pro Tip: I added two tablespoons of honey to my batch with 2 packets of Stevia, as I didn’t want them to be too sugar packed, but you are more than welcome to sweeten to your liking!)

Optional ingredients to roll you Carrot Cake Protein Balls in: Unsweetened Coconut Flakes, Whole Flax Seeds, Crushed Walnuts, or Chia Seeds!


Blend all of the ingredients together until smooth (I used a Blendtec Blender, but you can use a food processor as well) and place batter into the freezer for 30 minutes. This is a sticky batter, so once it has hardened, roll one dozen cake balls in your chosen ingredient(s). I chose unsweetened coconut flakes and flax seeds, but there are endless options. Store in the refrigerator for up to two weeks…if they even last that long.


Calories: 114

Fat: 9 grams

Carbs: 8 grams

Fiber: 3 grams

Protein: 4 grams

Side Note:

If you have a hard time getting enough protein into your diet, this would be a great recipe to add Vital Collagen Protein to as well! Adding  just 2-3 servings would greatly increase the protein of these little snacks!

Paige Bradshaw