Unbaked carrot cake sponge balls

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  • 3/4 cup oatmeal
  • 3/4 cup cashews
  • 3/4 cup walnuts
  • 3/4 cup almonds
  • 3/4 cup desiccated coconut
  • 1 teaspoonful of ginger powder
  • 1 teaspoon of cinnamon
  • 6 medjool dates
  • 2 tablespoons of coconut oil
  • 2 carrots, peeled and grated
  • A pinch of nutmeg
  • a pinch of salt


  1. Remove the stones from the medjool dates and soak them in warm water for about 30 – 40 minutes.

  2. Place the coconut and dried nuts in a food processor with the ginger powder, flour, cinnamon, salt, and nutmeg, and stir until the nuts are cut into small pieces.

  3. Add coconut oil, medjool dates with 1 tablespoon of soaked date water to the nut mixture. Mix again on high speed until ingredients begin to stick together.

  4. Add the grated carrots and blitz until well blended.

  5. Scoop out a teaspoon of the mixture and make bite-sized balls.


You can roll the balls in desiccated coconut if you like.

Sponge cake balls bake pastry without carrot

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