Carrot balls


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis
My friend Lara makes a wonderful dessert using carrots. Today’s dessert is a spin-off her recipe. These little balls are wonderful for a party, you can make them ahead of time and store them in the fridge. The kids just love them (it’s a great way to sneak some veggies into their diet), and you can make them in a wide variety of coatings from nuts to coconuts to sesame seed.

Carrot balls

1/2 kg carrots

1 cups sugar

1 teaspoon lemon juice

Pinch cardamom

1/4 cup flour

1 1/2 table spoons oil

1 tablespoon butter

1/4 cup water (if you need it)

For the coating

Shredded coconuts

Ground cookies

Ground nuts

Peel the carrots and grate them

Put your oil and butter in a pan untill the butter melts

Add the grated carrots and stir on medium heat untill the carrot is softened, it takes about 10 minutes

If you feel that the carrots are drying about before they are done, add the water and keep stirring untill they are all soft.

Add the flour and keep stirring for about 5 minutes. (You need to stir to toast the flour and to make sure it doesn’t stick to the bottom of the pan and burn).

Add the sugar, cardamom and lemon juice and stir untill the mix thickens.

Take it off the heat and allow it to cool .

Roll the carrot mix into balls then roll them in the coconuts, ground cookies or nuts.