These Carrot Cake Bliss Balls capture all the warm, cosy flavours of carrot cake — cinnamon, seeds, and a touch of sweetness — even better they are packed with goodness.They taste like a treat but sneak in goodness with every bite. They’re delicious, no-bake, made with only a handful of wholesome ingredients, and ready in minutes. Kids love them, grown-ups love them, and yes — they freeze beautifully.
They’re perfect for lunchboxes, after-school bites, or a grab-and-go treat when life gets busy. When I have a bit of spare time, I always try to get ahead and meal-prep a few bits for the freezer. After a hectic weekend, it’s such a relief to know that on Monday morning I can simply pop these bliss balls straight into the lunchboxes on Sunday night.
Another one of my favourites to meal prep are my mini scones and muffins — they freeze brilliantly too and make busy mornings so much easier.
Why You’ll Love These Carrot Cake Bliss Balls
- No baking required — just blitz, roll, and chill
- Veggies in a snack (a total parent win!)
- Kid-friendly and grown-up approved
- Freezer friendly — make a batch and enjoy all week
- High in fibre for happy tummies
Nutritional Benefits
Carrots:
Rich in beta-carotene (vitamin A), fibre, and natural sweetness. Great for eye health and digestion.
Mixed Seeds (Sunflower & Pumpkin):
Packed with healthy fats, plant protein, vitamin E, magnesium, iron, and zinc. Help keep you full and energised.
Rolled Oats:
A good source of slow-release carbs and soluble fibre for steady energy and digestion support.
Dates:
Naturally sweet, high in fibre and potassium, and help bind the mixture together.
Spices (Cinnamon, Mixed/Pumpkin Spice):
Add warmth and flavour.
I hope you enjoy these Carrot Cake Bliss Balls as much as we do. They’re simple, nourishing, and the perfect little bite for busy days. Make sure you tag me @littleloucooks if you give them a try — I love seeing your creations!
Carrot Cake Bliss Balls
Equipment
Ingredients
- 225 g carrots grated 2 medium
- 75 g mixed seeds- sunflower/ pumpkin
- 1 cup rolled oats 80g
- 10 pitted dates chopped soaked in hot water for 10 minutes help blend
- ½ tsp cinnamon I used 1 teaspoon of pumpkin spice
- ½ tsp mixed spice
- 1 tbsp hot water to blend- you may need more depending on the liquid from the carrots
- To roll: 25g desiccated coconut
Instructions
- Soak the dates for 10 minutes to soften, then discard the water. If your blender is small like mine, blend the seeds, oats and spices first, then add the dates, blend again, transfer to a bowl and blend the grated carrot, mix everything together with your hands. If you have a big processor, blend it all at once.
- Blend until you reach the desired consistency, pulse for chunky or blend on high for smoother. Test it to see if it will roll into balls.
- Wet your hands and roll the balls in the coconut and put them on a tray or plate. Let them set in the fridge for 1 hour, then enjoy.
- Storage: good in the fridge for 3 days. Good in the freezer for 3 months, defrost with in 2 hours.
