Carrot Ginger PoweRAW Cakes

When things get busy, I've learned that putting health {both mental and physical} needs to be priority for me. It means I'm more productive, focused, happier, and generally just a better version of me. While it may seem harder to pull off your X# of runs a week, not to mention eat well and get at least 8 hours of sleep, in the long run it will pay off. I say this now because I feel like I have 100 things going on {not complaining about this at all}. I just need to make conscious decisions about what I do and don't do with my time. To support my eat well goals, I use Sunday as a meal prep day. This week I roasted a bunch of sweet potato and made ground turkey to add to my salads for the week. I also cut up a bunch of carrots and boiled eggs for my mid-afternoon snack. Given that I run most mornings, I find that I need to have a few things packed for the afternoon.

I used to have a protein bar every day. I'm talking, for the past five years {at least}, like clockwork around 2:00-3:00pm I would have my bar. Quest, Victory, Daryl, Kind bars. I've tried them all. And yes, I know some of them aren't bad at all. I just found that the routine of eating a bar wasn't satisfying me anymore. I'd just eat it out of habit.

Y'all know I'm reading everything and anything on nutrition now days, and let's just say I've had a change of heart about my daily protein bar routine. I'm focused on cutting the crap. So less "natural flavours" and more REAL freakin' FOOD. If  you follow me on Pinterest, you know I've been pining up a storm on my "eat" board. Power Balls, Gluten/grain-free snacks, DIY Paleo Bars, I'm all over that.


On Sunday I made it my mission to create something to replace my daily protein bar. While these were supposed to turn out a bit firmer, I'm comfortable calling them Carrot Ginger PoweRAW Balls Cakes. So without further ado....

Carrot Ginger PoweRAW Cakes {inspired by this recipe} Makes 7 servings - 2 cakes per serving


  • 3 large organic carrots, grated
  • 9 dates, soaked in orange juice for + 1hr
  • 1/2 cup cashew butter
  • 1 cup almond meal
  • 1/4 cup hemp seeds
  • 2 tsp of real ginger
  • 1 tsp pumpkin spice mix (nutmeg, cinnamon)

–  Place carrots in food processor, after shredding, squeeze the excess water out of the carrots with a few paper towels. I skipped this step, which is why my consistency is less "Ball" and more "Cake".

–  Toss the rest of the ingredients into the food processor (I'm all about easy to make).

– Using a table spoon, use two scoops per cake.

– Keep in the fridge, will keep 5 days.



Do you have any good snack recipes?

Do you use Pinterest to find recipes?