Carrot Cake Balls using a Thermomix
(4.9)
Preparation time
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Indulge in the delightful world of Carrot Cake Balls, where the essence of a classic dessert collides with a fun, bite-sized twist! Originating from the beloved carrot cake, these little spheres of joy are packed with the nutty crunch of pecans, the sweetness of pitted dates, and a hint of aromatic spices like cinnamon and nutmeg. Legend has it that carrot cake gained popularity during World War II when sugar was rationed, and clever bakers turned to carrots for their natural sweetness. Now, you can enjoy this no-bake treat that’s perfect for snacking or impressing guests at your next gathering. Just roll them in coconut and chill – it’s a taste of nostalgia that’s as easy as pie, or should I say, as easy as a ball!
Ingredients
- 70 g Pecan nut
- 60 g Nut
- 100 g Grated coconut
- 75 g Pitted date
- 80 g Carrot
- 0.25 Teaspoon(s) Cinnamon powder
- 0.25 Teaspoon(s) Ground nutmeg
- 0.25 Teaspoon(s) Ground ginger
Steps
- Add 70 g of pecan nut, 60 g of nut, 50 g of grated coconut, 75 g of pitted date in the food processor bowl.
- Cut in pieces, and add 80 g of carrot in the food processor bowl.
- Add ¼ teaspoon(s) of cinnamon powder, ¼ teaspoon(s) of ground nutmeg, ¼ teaspoon(s) of ground ginger in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 7.
- Mix manual: 6sec / 0°C / Speed 7. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Add 50 g of grated coconut in a plate.
- Roll tablespoonfuls of the mixture into balls (this yields about 10 balls in total).
- Roll the balls in the coconut to coat them, then place them in the refrigerator for at least 30 minutes to firm up before serving.
