Carrot Cake Cookie Balls Recipes

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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 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 COOKIES RECIPE BY TASTY

Steps:

• Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
• Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
• Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
• Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
• Place a frozen icing ball in the center of each dough round.
• Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
• Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
• Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
• Enjoy!

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 NO BAKE COOKIE BALLS RECIPE - (4.4/5)

Steps:

• Mix all the ingredients together (I used my hands to get it all mixed together-this is a messy job). Consider adding more oatmeal if mixture is really tacky. I suggest refrigerating the mixture before the next step. Form into balls (I used my hands, next time Try cookie scoop) and place on a baking sheet lined with parchment paper. Refrigerate for 1-2 hours to let them soften and get really yummy. I was surprised how tasty these were!