10-Min Carrot Cake Bliss Balls

Ever since I made these carrot cake squares, I haven’t been able to get carrot cake out of my brain. It’s like the spring gods planted a little carrot cake seed on my tastebuds and I just can’t shake it.

Carrot cake has been one of my absolute favorite desserts. I have memories of my grandma’s carrot cake. I’d eat the sweet cakiness and save the creamy dreamy icing for last. My mouth literally just started salivating thinking about it.

I’m not going to lie. I’m a chocolate gal. If there isn’t chocolate in a dessert, I typically pass it up. But, there’s an exception. There’s always an exception. And, that exception for me is carrot cake.

That loaded up, nutty, sweet carrot cake. So I decided to make a bliss ball loosely based off my cinnamon roll bliss balls (because you guys love them so much!).

You can totally customize these, add some raisins, add some coconut shreds, add some dried pineapple. The possibilities are really endless, so whatever you typically like in your carrot cake… do that.

So, if you’re looking for an easy snack to meal prep or just want to bring a healthier option to Easter, or maybe even you’re just really jonesing hard for carrot cake, these bliss balls are for you.

I used the smallest grater to keep the shreds small slivers, but if you like a chunkier carrot piece, feel free to use the large grater holes.

How to make carrot cake bliss balls:

Pour the peanut butter, agave nectar, and vanilla into your food processor. Process until creamed together.

Add the almond flour and cinnamon. Process again until combined. Add the carrot shreds and pecans. Pulse a few times to chop the pecans and incorporate the pecans and carrot into the batter.

Use a cookie scooper to scoop balls onto parchment paper. I usually put the parchment paper on top of a cutting board or baking sheet so I can easily transfer them to chill in the fridge.

Roll the balls between your hands to smooth them and then place them back on the parchment.

Place the sugar and cinnamon in a shallow bowl and mix to combine. Roll the balls in the sugar mixture until coated and place on a plate or in a bowl. Chill for 30 minutes and enjoy!

Variations on these Carrot Cake Bliss Balls

Coconut Coating: Roll the bliss balls in toasted coconut flakes for added crunch and toasty flair.

Orange Zest: Infuse the bliss ball mixture with freshly grated orange zest and a splash of orange juice for a citrusy twist. Roll the bliss balls in orange zest and white sugar for a burst of citrus flavor.

Chocolate Chip Carrot Cake Bliss Balls: Fold mini chocolate chips into the bliss ball mixture for a sweet chocolate flavor with every bite.

Cream Cheese Filled Carrot Cake Bliss Balls: Create a small indentation in each bliss ball and fill it with a dollop of cream cheese frosting for a decadent surprise in the center. Roll the bliss balls in crushed graham crackers or powdered sugar!

How to Store Carrot Cake Bliss Balls

Refrigeration: Place the bliss balls in an airtight container or resealable plastic bag and store them in the refrigerator. This helps maintain their freshness and texture. Stored properly, bliss balls can last in the refrigerator for up to 1 week.

Freezing: Place the bliss balls on a baking sheet lined with parchment paper and freeze them until firm. Once frozen, transfer them to a freezer-safe container or resealable plastic bag, separating layers with parchment paper to prevent sticking. Frozen bliss balls can last in the freezer for up to 2-3 months.

Thawing: When ready to enjoy the bliss balls, transfer them from the refrigerator or freezer to the countertop and let them thaw at room temperature for about 15-30 minutes.

More carrot cake recipes:

• Carrot Cake Overnight Oats
• Carrot Cake Macadamia Nut Cookies
• Carrot Cake Cupcakes
• Carrot Cake Bars

Enjoy!! xo