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Carrot Cake Balls

Carrot Cake Balls

1 ½ cups granulated sugar     

3 eggs 

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt                                  

3 cups shredded carrots

12 oz. white chocolate chips              

4 oz. cream cheese  


Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan. In large bowl, beat granulated sugar, oil and eggs about 30 seconds or until blended. Add flour, cinnamon, nutmeg, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in carrots. Batter will be THICK. Pour into pan and bake 45 minutes. Remove from oven and slash the cake to promote cooling. When you can comfortably handle the cake, crumble into fine pieces. Add the cream cheese and work it evenly into the cake crumbs. Form 1 inch balls and freeze until solid. Meanwhile melt the chocolate chips. Dip the frozen cake balls in the melted chocolate and refreeze to set the chocolate coating.

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