Since my operation and subsequent healthier lifestyle I’ve avoided making cakes using refined sugar. To date I’ve managed to find a handful of recipes that help satisfy an urge for a sweeter treat. I’ve tried making energy balls a few times and last week opted to try carrot cake energy balls.

There are just a handful of ingredients in the energy balls – carrot, dates, cinnamon, nutmeg and coconut (Paleohacks). There’s no cooking involved either. You blitz up the dates to make a paste, add the coconut, spices and the carrot and mix together. I opted to blitz everything in the food processor to make a finer mixture. This worked ok but there was a problem – I didn’t like the taste or texture.

From Balls To Cake

Rather than bin off the mixture I decided to make a few adjustments to the recipe. Two eggs, one banana, a splash of milk and some ground almond adjustments to be accurate. This created a more cake like mixture, although it was no longer paleo. The mixture tasted OK so it was divided up amongst a dozen cupcake cases and baked for 25 minutes at 180C.

The results can be seen in the image above – and they tasted pretty good too. However, next time I’ll probably make a few refinements. Firstly I’d either remove the dates, reduce the number or use raisins. I’d also only grate the carrots rather than blitz them. This should make the cake a little less sweet and a bit more rustic.

Carrot Cake Energy Ball Cakes Recipe v1.0

11 Dates – destoned and blitzed to a paste
5 Medium Carrots – grated and blitzed
50g Dessicated Coconut
1tsp Cinnamon
1tsp Nutmeg
1 Banana Mashed
50g Ground Almonds
2 Eggs
50ml of Milk
1 Scoop Whey Protein Powder

The method is quite simple, mix all the above together! In theory it could become paleo by swapping the eggs for another banana, dropping the whey protein and using a milk alternative like coconut milk. It’s something worth experimenting with anyway.