Happy Healthy Mom

Carrot cake is, like, healthy, right? Because, carrots.

Hold it right there. While it’s true that carrot cake does contain traces of beta-carotene from carrots and omega-3s if it has walnuts, it’s still cake. It’s made with refined flour and plenty of oil and sugar. And, let’s be real, it’s usually smothered in a thick layer of cream cheese frosting (in other words, cream cheese fluffed up with butter and sugar).

But it tastes so good.

These are so yummy and really taste like carrot cake!

Freshly grated carrots are more wet, and could make the “dough” for the carrot cake balls a little sticky. If you grate your own carrots for this recipe, use a paper towel to squeeze out the excess moisture before you add them to the food processor.Total Time: 15 min.

Prep Time: 15 min.
Cooking Time: None
Yield: 15 servings, 1 ball each

Ingredients:
1½ scoops Vanilla Shakeology
½ cup old-fashioned rolled oats
⅓ cup all-natural smooth almond butter
4 Medjool dates, coarsely chopped
¼ cup raw walnut pieces
¾ cup shredded carrots
½ tsp. ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger

Preparation:
1. Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
2. Add walnuts, carrots, cinnamon, cloves, and ginger; pulse until just blended.
3. Roll into fifteen balls, about 1-inch in diameter each.