These Carrot Cake Protein Balls are a healthy snack made without dates or a blender. The recipe comes together easily with pantry ingredients like oat flour, almond butter, grated carrot, and protein powder. Plus, they’re gluten free, vegan, and spiced with cinnamon and ginger for a classic carrot cake flavor.
The protein balls are coated in chopped walnuts for added crunch. You can also drizzle them with melted white chocolate, or a dairy-free alternative, for a dessert-style treat. They freeze well too, making them a convenient option for meal prep.
Ingredients for carrot cake protein balls without dates
- Almond butter: Smooth, natural almond butter replaces the need for added oil and helps bind the mixture.
- Carrot: Finely grated carrot adds flavor and moisture to the mixture.
- Oat flour: Rolled oats that have been blended into a flour-like consistency gives the protein balls structure.
- Protein powder: Boosts the protein content. Unflavored pea protein powder works best, but most plant-based protein powders will work. You can also substitute with oat flour if needed.
- Coconut: A small amount of unsweetened desiccated coconut adds natural sweetness and improves texture.
- Maple syrup: Provides sweetness. You can also use honey for a similar result, or choose a sugar-free syrup if you’d like to keep the sugar content lower.
- Ground cinnamon and ginger: These warm spices pair with the carrot for a classic carrot cake flavor.
- Walnuts: Finely chopped walnuts add crunch when used as a coating. Pecans work well as an alternative.
- Fine salt: A small pinch enhances the overall flavor.
How to make carrot cake protein balls without a blender
You can make carrot cake protein balls without a blender or food processor by using a few simple ingredient swaps. Here’s how:
- Use oat flour instead of rolled oats: Skip the step of blending oats by starting with ready-made oat flour. You can also use another flour that’s safe to eat raw, such as almond flour.
- Choose a liquid sweetener instead of dates: Medjool dates typically need a food processor to break down. Instead, use a liquid sweetener like maple syrup, honey, or a sugar-free syrup if you prefer a lower-sugar option.
- Finely grate your carrot: Use the smallest holes on a box grater or a microplane to grate the carrot very finely. This ensures it mixes smoothly into the dough without needing to be blended.
- Mix with a sturdy spoon: Combine all ingredients in a bowl and stir well until fully combined. If the mixture is too wet, add a little extra oat flour. If it’s too dry or crumbly, stir in a small splash of water until it holds together.
Best protein powders for making protein balls
The best protein powder for making protein balls – including these carrot cake ones – depends on your dietary needs and preferences. Generally, an unflavored protein powder is ideal. It won’t overpower the other ingredients and avoids the artificial aftertaste that some flavored powders can have.
If you’re avoiding dairy, pea protein powder is a good vegan option. It blends well into no-bake recipes and is naturally free from common allergens like dairy, soy, and gluten. However, it tends to be more absorbent and grainier, so you may need to add extra moisture for the right consistency.
If you consume dairy, whey protein isolate is a great choice. It’s highly absorbable, has a complete amino acid profile to support muscle recovery and growth, and blends smoothly into recipes. However, it can make the mixture sticky, so you might need to add extra dry ingredients to balance it out.
You can see how different protein powders work in these recipes:
- Choc Mint Whey Protein Balls
- Coffee Whey Protein Balls
- Choc Mint Protein Balls made with plant protein powder
- No Bake Vegan Brownies without Dates
If you don’t have protein powder, you can substitute with oat flour. This will help maintain the structure of your carrot cake protein balls. However, keep in mind that using oat flour will reduce the overall protein content.
Key takeaways
- Unflavored protein powder blends in without overpowering the taste of your recipe.
- Pea protein powder is a vegan, allergen-friendly option.
- Whey protein isolate provides a complete amino acid profile to support muscle recovery and growth.
- Oat flour can be a protein powder substitute, but it lowers protein content.
How to store and freeze carrot cake protein balls
Store carrot cake protein balls in the fridge for up to 1 week, or in the freezer for up to 3 months. Follow these tips to keep them as fresh as possible:
- Airtight container: Store the protein balls in a sealed container to keep them fresh and prevent them from drying out or absorbing other flavors.
- Separate with parchment paper: If stacking the balls, place a layer of parchment paper between each layer to prevent them from sticking together.
- Zip-top bag (for freezing): To save space in your freezer, arrange the balls in a single layer on a baking sheet and freeze for 1 to 2 hours, or until firm. Once frozen, transfer them to a zip-top freezer bag. Because they’re pre-frozen, they won’t stick together.
- Serving from the freezer: Frozen protein balls can be enjoyed straight from the freezer for a firmer texture, thawed overnight in the fridge, or left at room temperature for a few minutes to soften before eating.
Frequently asked questions
Yes. You can make carrot cake protein balls without dates by using a liquid sweetener like maple syrup and dry ingredients like oat flour for structure. This creates a soft, dough-like texture – no blender required.
The best protein powder for carrot cake protein balls is unflavored protein powder. It doesn’t overpower the taste of the other ingredients, keeping the carrot cake flavor balanced.
Pea protein powder is a good vegan protein powder for protein balls. It blends well in no-bake recipes and is naturally free from common allergens like dairy, soy, and gluten.
Yes. You can use oat flour instead of protein powder in most no-bake recipes. It helps with structure and texture, but it will lower the overall protein content.
Carrot cake protein balls last up to 1 week in the fridge. Store them in an airtight container to keep them fresh and prevent them from drying out.
Yes. You can freeze carrot cake protein balls for up to 3 months. Arrange them in a single layer to freeze, then transfer to an airtight container or freezer bag to save space and prevent sticking.
Yes. You can make carrot cake protein balls without a blender by using ingredients that mix easily by hand. Use oat flour instead of oats, maple syrup instead of dates, and finely grate the carrot so it mixes well.
Yes. Carrot cake protein balls are good for meal prep. They’re quick to make in batches, store well in the fridge or freezer, and are easy to grab as a ready-to-eat snack.
To make protein balls that are moist, measure ingredients carefully – especially flour and protein powder. Too much can dry out the mixture. If it feels crumbly, add a small splash of water or milk to help it come together.
More protein powder recipes
- Vegan Mint Protein Bars
- Banana Cinnamon Baked Oatmeal Protein Bars
- No Bake Almond Nougat Protein Bars
- Vegan Peanut Butter Oat Protein Bars
- Cookie Dough Protein Bars with Collagen Powder
For more protein balls and bars, check out the Protein Powder Recipes page.
Carrot Cake Protein Balls without Dates Recipe
Serves
15 balls
Prep time
20 mins
Cook time
0 mins
Ingredients
For the protein balls:
- 1/3 cup / 80 g almond butter
- 1/3 cup / 80 g finely grated carrot (see Note 1)
- 1/4 cup / 60 ml / 80 g maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp fine salt
- 1/2 cup / 50 g unflavored pea protein powder (see Note 2 for substitutes)
- 1/2 cup / 45 g oat flour (see Note 3)
- 1/4 cup / 23 g unsweetened desiccated coconut
- 1/2 cup / 60 g walnuts, finely chopped (see Note 4)
For decoration (optional):
- 1/4 cup / 45 g chopped white chocolate, melted (see Note 5)
Method
- In a large mixing bowl, combine the almond butter, finely grated carrot, maple syrup, cinnamon, ginger, and salt. Add the protein powder, oat flour, and desiccated coconut. Stir until everything is well combined.
- Divide the mixture into 15 equal portions. Roll each portion into a ball.
- Spread the chopped walnuts on a plate. Roll each ball in the walnuts, then press the nuts firmly into the surface with your hands to help them stick.
- If decorating, place the balls on a tray lined with parchment paper. Drizzle the melted white chocolate over the top using a teaspoon. Chill in the fridge for about 10 minutes, or until the chocolate has set.
Notes
- Carrot – Use a fine grater so the carrot blends smoothly into the mixture without visible shreds. You can see the texture in the video above. For best results, weigh the grated carrot in grams using a kitchen scale, as cup measurements can vary depending on how tightly the carrot is packed.
- Protein powder – Unflavored protein powder works best to let the carrot and spices shine through. Pea protein is a great option, though most plant-based protein powders should work. If you don’t have protein powder, you can substitute with more rolled oats blended into flour.
- Oat flour – You can make your own by blending rolled oats in a food processor or blender until finely ground into a flour.
- Walnuts – Always taste your walnuts before using them to make sure they’re fresh. They should have a buttery, slightly sweet flavor. If they taste bitter or sour, it’s best to discard them and use a fresh batch.
- Decoration – A drizzle of melted white chocolate gives the protein balls a more dessert-like feel. For a vegan option, use dairy-free white chocolate. Alternatively, you can make a lemon glaze by mixing powdered sugar with a little lemon juice until smooth and pourable – thick enough to coat, but still easy to drizzle over the balls.
- Storage – Store the protein balls in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. They can be eaten straight from the freezer for a firmer texture, thawed overnight in the fridge, or left at room temperature for a few minutes to soften before eating.
Nutrition Facts
- Serving size: 1 ball (without white chocolate drizzle)
- Energy: 102 Calories / 426 Kilojoules
- Total Fat: 6.2 g
- Saturated Fat: 1.3 g
- Total Carbohydrate: 6.9 g
- Dietary Fiber: 1.1 g
- Sugars: 4 g
- Protein: 4.6 g
- Sodium: 25 mg
- Potassium: 69 mg
