Carrot Cake Balls Recipes

CARROT CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

CARROT CAKE BALLS

Steps:

• Bake cake according to package directions for 13"x 9" pan. Allow to cool completely. Crumble cake into little bites and place into a bowl.
• Add container of frosting and mix to combine.
• Using a medium cookie scoop, scoop mixture into balls and place onto parchment lined baking sheet. When all balls are rolled, place into refrigerator or freezer to firm.
• Melt almond bark.
• Remove a few cake balls at a time from the freezer. Insert a toothpick or cake pop stick into the center of the cake ball and dip into the chocolate, completely coating. Dip the stick on the side of the bowl to allow the excess to drip off.
• Quickly sprinkle with coloring sprinkles, jimmies, sea salt, etc.
• Using another cake pop stick, toothpick or knife, carefully remove the stick and place onto a sheet pan lined with parchment paper.
• Place back into the freezer or fridge to firm up.

CARROT CAKE COOKIE BALLS

Steps:

• Process process cookies, carrots and nuts in food processor until coarsely ground.
• Add cream cheese; pulse until blended.
• Cover rimmed baking sheet with wax paper. Shape cream cheese mixture into 48 (3/4-inch) balls; place on prepared baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Add oil; mix well. Tint with food coloring as desired. Dip cookie balls, one at a time, into chocolate. Gently shake cookie ball to remove excess chocolate; return to baking sheet. Sprinkle with coconut.
• Refrigerate 1 hr. or until firm.

CARROT CAKE FREEZER ENERGY BALLS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.