Carrot Cake Balls
Delicious and easy-to-make Carrot Cake Balls, a delightful fusion of moist carrot cake and sweet cream cheese frosting, rolled into irresistible bite-sized treats.
Ingredients
For the Cake
- 2 cups grated carrots Finely grated for better mixing.
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup sugar Regular granulated sugar; alternatives can be used.
- ½ cup vegetable oil Can be replaced with olive oil.
- 2 pieces eggs For vegan, substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon Adds warm spice flavor.
For the Frosting
- ½ cup cream cheese, softened Can be substituted with a dairy-free cream cheese.
- ¼ cup powdered sugar Adjust to taste; alternative sweeteners can be used.
Instructions
Preparation
- Gather all ingredients and pre-measure them for a smoother process.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, combine grated carrots, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour mixture into a greased baking pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes.
- Once baked, let the cake cool completely.
- In a separate bowl, mix softened cream cheese with powdered sugar until smooth.
- Crumble the cooled cake into a large bowl.
- Combine the crumbled cake with the cream cheese mixture until sticky but manageable.
- Roll the mixture into small balls, about one inch in diameter, and place on a lined baking sheet.
- Refrigerate for at least one hour before serving to firm up the balls.
Notes
Store in an airtight container in the refrigerator for up to a week. These can also be frozen for 2-3 months. Avoid overmixing the batter to keep them fluffy.