Carrot Cake No Bake Cookie Balls Recipe 445

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CARROT CAKE NO BAKE COOKIE BALLS RECIPE - (4.4/5)



Carrot Cake No Bake Cookie Balls Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 13

1 1/2 C rolled oats
3/4 C grated carrot (grate it using a fine shredder)
1/4 C raisins (I chopped fine so the raisins would be better dispersed)
3 Tbsp honey
1/2 C nut butter (I used cashew butter, but a flavored butter would be good too)
1/4 C chopped walnuts (chop them small)
2 Tbsp unsweetened coconut
1 Tbsp mini chocolate chips
1 Tbsp chia seeds
1/2 cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp brown sugar or coconut sugar (optional - I used it)

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!

GONE-QUICK CARROT CAKE COOKIES



Gone-Quick Carrot Cake Cookies image

This is one of those cookies that you just can't wait for it to cool to pop in your mouth. It's unbelievably good. Really.

Provided by Izzy Knight

Categories     Drop Cookies

Time P1DT7h

Yield 25 cookie sandwich

Number Of Ingredients 15

1 cup packed light-brown sugar
1/2 lb unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
cream cheese, filling (I found Lennie's frosting Copycat Cinnabon Rolls With Icing works really well but you can use your favorite recipe)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 2 baking sheet.
  • In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
  • Add eggs and vanilla, and beat on medium speed until well combined.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
  • Gradually add flour to butter mixture; mix on a low speed until just blended.
  • Mix in oats, carrots, and raisins.
  • Chill dough in refrigerator for 30 minutes (important! no cheating).
  • Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
  • Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes.
  • let it cool (even if you can't wait).
  • Repeat baking process with remaining dough.
  • Once cooled completely, use an spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
  • Sandwich together with a second cookie.
  • Repeat with remaining cookies.
  • Store in an airtight container for up to 3 days in the refrigerator.

CARROT CAKE COOKIES RECIPE BY TASTY



Carrot Cake Cookies Recipe by Tasty image

A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.

Provided by Betsy Carter

Categories     Desserts

Yield 16 cookies

Number Of Ingredients 16

4 oz cream cheese, softened
1 ¾ cups powdered sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons unsalted butter
½ cup sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup carrot, shredded
1 cup raisin
½ cup pecan, chopped

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!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES



Simply Scrumptious Carrot Cake Cookies image

Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile.

Provided by PalatablePastime

Categories     Dessert

Time 48m

Yield 3 dozen

Number Of Ingredients 23

1/2 cup unsalted butter, softened
1 cup brown sugar
2 eggs
2 tablespoons honey
3/4 cup well drained pineapple chunk, finely chopped
1 tablespoon vanilla extract
1/4 cup finely grated baby carrots
1 1/2 cups all-purpose flour
1 cup old fashioned oats
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dried black currants or 1/2 cup chopped raisins
1 cup almonds, toasted and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
8 ounces fat free cream cheese, softened
1 -2 teaspoon pineapple juice (from the can)
2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
1 cup powdered sugar
2 tablespoons finely grated baby carrots
1/4 cup chopped toasted almond

Steps:

  • Preheat oven to 375°F.
  • Cream together butter and brown sugar until smooth.
  • Stir in eggs one at a time, until smooth.
  • Add honey, pineapple, carrot, and vanilla, stirring until mixed.
  • Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
  • Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
  • Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
  • Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
  • Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
  • Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.

CARROT CAKE POPS



Carrot Cake Pops image

Anyone can make chocolate or vanilla cake pops, but you know the really impressive pop is a Carrot Cake Pop! Grated carrot is mixed with the Betty Crocker™ Super Moist™ Carrot Cake Mix and baked. Then it's time to crumble the baked caked and add the Betty Crocker™ Rich & Creamy Cream Cheese Frosting to create these carrot cake balls. All that's left is to dip the cake balls into a melted candy coating and get ready for the perfect bite of carrot cake, all in one. If you're this good with carrot cake, what else can you turn into a cake pop?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 50

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup grated carrot
1/2 cup Betty Crocker™ Rich & Creamy Cream Cheese Frosting (from 1-lb container)
4 cups white candy melts or coating wafers (24 oz)
2 tablespoons shortening
50 paper lollipop sticks
1 cup finely chopped toasted walnuts
Block of plastic foam

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.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 90 mg

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Top Asked Questions

How to make carrot cake balls at home?
In a high-speed blender, food processor or large mixing bowl, combine your almond flour, coconut flour and spices and mix well/blend until just combined. Add your syrup and shredded carrots, and blend/mix until combined. Add your liquid stevia and blend/mix once more. Transfer the carrot cake balls batter into a large mixing bowl.
How do you make carrot cake cookies?
If you want to make carrot cake sandwich cookies, flatten the cookie dough balls a little more before baking. Then add the cream cheese frosting between two cookies To make carrot cake pumpkin cookies, leave out the ground flaxseed and add 1/4 cup pumpkin puree instead. These iced carrot cookies are best when served with this creamy pecan milk.
Can you freeze keto no bake Carrot Cake balls?
Roll each ball in shredded coconut and place on a lined plate and refrigerate or freeze until firm. Keto No Bake Carrot Cake Balls should be stored in the fridge, for up to 1 month. Carrot cake balls can be frozen, as they are freezer friendly.
How many calories in carrot cake cookies?
Each cookie topped with cream cheese has approximately 172 calories. If you want to make carrot cake sandwich cookies, flatten the cookie dough balls a little more before baking. Then add the cream cheese frosting between two cookies To make carrot cake pumpkin cookies, leave out the ground flaxseed and add 1/4 cup pumpkin puree instead.

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