Carrot Cake Snowballs

Like just about all of my great recipes, I found this one on Foodgawker and it looked so delicious and so easy, I said LET’S DO IT!

I’m not a huge fan of carrot cake – but to be honest, I’m not a huge fan of the vast majority of American desserts. I find that most of them taste like sugar on steroids rather than actual flavor. However, this one has that middle eastern twist and I can deal with that.

They involve pitted dates, but given that I live within 5 minutes of a middle eastern grocery store, I have something better – DATE PASTE. No need to get your blender sticky with dates.

This recipe also contains cashews – my new favorite nut, by the way. I only had salted cashews, so I rinsed them before I pulverized them in my Ninja blender. I also gave the oats a spin in there. If you’re using a package of date paste, I suggest doubling up on the other ingredients.

My altered recipe is below:


  • 4 carrots, grated
  • 13 oz date paste (1 package)
  • 1 1/2 cups unsalted cashews
  • 1 1/2 cups rolled oats
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • pinch of salt
  • zest from 1/2 orange and freshly squeeze juice from said orange
  • desiccated coconut for rolling


  1. Peel and wash your carrots. Grate your carrots.
  2. Rinse your cashews if they’re salted. Pop them in a blender 1/4 cup at a time and burst blend them until they’re between coarse and fine.
  3. Blend your oatmeal as well. You don’t want a fine powder, but you do want everything to be about the same size.
  4. In a large bowl, combine carrots, date paste, oats, spices, salt, zest of an orange, and the juice if your orange together. You can of course opt to do this in a blender, but why clean more than you need to? Use your hands to mix together well.
  5. In a separate bowl, add coconut. Form your snowballs into balls and roll around in coconut.
  6. Pop the fridge for at least 1 hour before serving, to firm up.


All About Dates

My favorite part of eating healthy is discovering the nutritional value and essential vitamins and minerals each and every food provides. I’ve been a huge fan of pitted dates for as long as I can remember. And if I’m remembering correctly, they were a luxury food when I lived in Romania, and a huge treat when I had them.

In America, however, they’re easily accessible and plentiful. But their once rare deliciousness is not lost on me.

They originate in the Middle East and have been cultivated for thousands of years. The ancient Egyptians used them to make date wine and also ate them raw. They’re a great source of natural potassium, and consist of about 80% natural sugar. They contain less than 1 gram of fat, though they are heavy in carbohydrates.

I like to add them in my meal salads (salads large enough that they’re all I eat as a meal) for a sweet balance to all the vegetables in there. They’re a great natural dessert when you’re craving something sweet.

To find out more about dates, read the fantastically informative Wikipedia page. Yes. Wikipedia.



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