Carrot Cake No Bake Cookie Balls Recipe 445

NO BAKE CARROT CAKE BALLS

Steps:

• Soak your dates in cool water 15 minutes before you want to start making the recipe. Line a large rimmed baking sheet with a silpat mat or parchment paper, set aside.
• Fit your food processor with the S blade and add the dry ingredients: almond flour, coconut flour, salt, cinnamon, nutmeg, ground cloves, and dried ginger to the food processor and give it a few pulses just until well combined. Remove and set aside. No need to clean the food processor.
• Peel your carrots and trim off each end. You can either use the shredding blade attachment in your food processor (I like this method best for both ease, and the texture of the shredded carrots). Once the carrots are shredded remove them from the food processor, there is no need to clean the food processor. Or you can grate them on a boxed grater. Tip: if you end up with any leftover shredded carrots save them for topping salads.
• Drain the dates from the water and add them to the food processor that is now re-fitted with the S blade. Pulse until a paste, or ball forms from the dates. Use a wooden spoon to kind of break up the dates a little.
• Gradually add the dry ingredients to the dates, pulsing several times in between each addition until the dry ingredients are well mixed.
• Add the vanilla extract and at least 2 tablespoons of the melted coconut cream, pulse until just combined.
• Pulse the shredded carrots into the batter until they are well combined. They will break down slightly, but be careful not to over mix so the carrots end up overly chopped. You still want to be able to see the carrots. At this time feel eh batter, if it seems a little dry pulse in the remaining tablespoon of coconut cream. The batter should stick together easily, but be moist without being soggy.
• Scoop the batter into 1 tablespoon portions and place them on the prepared baking sheet (I like to use a spring loaded cookie scoop). Roll the scoops into balls. Work through all of the batter.
• Pop the cookie sheet of balls in the the freezer. Freeze for 20 minutes.
• If you coconut butter came in a glass jar I like to remove the lid and gently heat the coconut butter in the microwave until it's melted all the way through. Stir the jar really well. If your coconut butter comes in a plastic container then heat it up by placing it in some hot water. The coconut butter should be nice and runny.
• Once the balls have frozen pour some of the melted coconut butter into a bowl. Use a fork to coat each ball one at a time, tapping off any excess coconut butter - place back on the baking sheet to harden. Repeat until you have worked through all of the balls. Note: I coated my carrot cake balls in a second coating of coconut butter, once the first layer of coconut butter hardened. This is an optional step. If you only do one coating then the outer shell layer will be thinner and not as crunchy. Both ways are delicious. You will have a portion of the coconut butter left over.
• If the shell seems to be soft then place the carrot cake balls back into the freezer for 10 minutes.
• Once chilled transfer the carrot cake balls to an airtight container and store in the fridge for up to 2 weeks. To serve, serve them straight from the fridge because the coconut butter melts quickly. They are great for parties or a nice healthy treat in packed lunches that can be well chilled.

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 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!

NO-BAKE CARROT CAKE BALLS

Steps:

• Place Unsweetened Shredded Coconut (2/4 cup), Medjool Dates (6), Almonds (3/4 cup), Carrot (1/2 cup), Hemp Seeds (1/4 cup), Honey (1/4 cup), Vanilla Extract (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon) and Ground Cloves (1/4 teaspoon) in a high-powered food processor (you won't have to pre-shred the carrots if you have a high power processor) and process until fully combined. Reserve the rest of the coconut for rolling.
• Form mixture into one inch balls and roll in Unsweetened Shredded Coconut (1/4 cup), coating balls completely. Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months (though I guarantee they won't last that long).

GONE-QUICK CARROT CAKE COOKIES

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

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!

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES

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

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.