Carrot Cake Balls with Cashew Frosting
Serves 1230 mins prep0 mins cook
APRIL BALL OF THE MONTH - CARROT CAKE BALLS WITH CASHEW FROSTING 🤤 I was told this was the best ball yet 👏🏼 I’m allergic to walnuts which is why I didn’t add them but they’d be a fab addition for a more traditional carrot cake vibe & a lil crunch.
0 servings
What you need
Instructions
Make your icing by combining all icing ingredients (cashew butter, maple syrup, coconut oil, vanilla, lemon juice, pinch of salt, water) to a high powered blender & blend on high for 1 minute. Pour into a small bowl and refrigerate for an hour. In a medium sized bowl, combine cashew butter, vanilla, coconut oil, & maple syrup and mix well. Add in oat flour, coconut flour, shredded & chopped carrots, raisins, nutmeg, & cinnamon. Stir well until a dough forms. Refrigerate the dough for 30 minutes. Roll the dough into golf ball sized balls and place on a cookie sheet & freeze for 15 minutes. Add frosting on top of the balls and sprinkle with cinnamon. Enjoy!View original recipe