Best 2 Carrot Cake In A Ball Raw Vegan Gluten Free Recipes
**Discover the delightful Carrot Cake in a Ball, a symphony of flavors that combines the classic taste of carrot cake with the convenience and portability of a ball shape. This raw, vegan, and gluten-free treat is a bundle of healthy ingredients, bursting with the goodness of carrots, nuts, and spices. Immerse yourself in the irresistible crunch of walnuts and pecans, the subtle sweetness of dates and raisins, and the warm embrace of cinnamon and nutmeg, all harmoniously blended into a delightful sphere. Whether you're a vegan enthusiast, a gluten-intolerant foodie, or simply seeking a nutritious and delectable snack, this Carrot Cake in a Ball is sure to tantalize your taste buds and leave you craving more.**
Let's cook with our recipes!
CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)
These raw vegan, gluten-free little treats are quick and easy to make. You can easily add extra spices to flavor it up more, or roll them in shredded coconut if you're a big coconut fan.
Provided by Ravenhood
Categories Drop Cookies
Time 5m
Yield 8 balls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
- Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
- When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
Tips:
- Use high-quality ingredients: Fresh, organic carrots, nuts, and spices will give your carrot cake in a ball the best flavor and texture.
- Don't over-process the ingredients: Over-processing the nuts and carrots can make the cake tough. Pulse them in a food processor or blender until they are finely chopped, but not mushy.
- Use a food dehydrator to dry the cake balls: This is the best way to get a crispy, chewy texture. If you don't have a food dehydrator, you can also dry the cake balls in a low oven (100-110°F) for several hours.
- Store the cake balls in an airtight container in the refrigerator: They will keep for up to 2 weeks.
Conclusion:
Carrot cake in a ball is a delicious and healthy snack or dessert that is perfect for any occasion. It is easy to make, gluten-free, vegan, and packed with nutrients. With a few simple tips, you can make the perfect carrot cake in a ball every time.
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