Indulge in a delightful no-bake treat this Easter with this easy carrot cake balls recipe made with Betty Crocker’s carrot cake mix. These bite-sized delights are perfect for any season. They are filled with cream cheese and chopped walnuts before dipping in white chocolate.
After making these carrot cake truffles, you won’t be able to resist making our brownie balls and gingerbread cake balls.
Fun carrot cake balls
Looking for a fun way to satisfy your sweet tooth? Look no further than these irresistible no-bake carrot cake balls!
These little cake bites are sure to become a family favorite, combining the classic flavors of carrot cake with the convenience of a no-bake treat.
Our carrot truffles are not only perfect for sharing with loved ones, they're sure to be a hit at your next gathering or Easter celebration you better get shopping for the ingredients 😉.
Recipe Highlights
Easy to Make: No need to turn on the oven or fuss with complicated baking techniques. These carrot cake balls come together quickly and easily using a boxed cake mix, making them a perfect project for busy weeknights or weekend baking sessions with the kids.
Bursting with Flavor: These cake balls with cream cheese are super tasty with each bite packed with the warm, comforting flavors of carrot cake.
Fun size to share: Whether you're packing them for a picnic, bringing them to a potluck, or simply enjoying them at home, these carrot cake pops are the perfect grab-and-go treat.
Customizable: you can easily add your own twist to these Easter cake balls by adding some raisin or dedicated coconut to the mix.
Ingredients
- Carrot cake mix.
- Chopped walnuts.
- Orange candy melts.
- Vanilla melting wafers.
- Cream cheese.
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Medium mixing bowl
Hand mixer
Baking tray
Double boiler (or microwave)
Piping bag
How to make it
This is an overview of the recipe with step by step photos. Scroll down to end of post for a printable recipe card with the amount of ingredients and full recipe instructions.
Heat treat the cake mix: transfer the cake and spread cake mix on a parchment paper lined baking sheet. Bake in a preheat oven at 350°F for 7 to 10 mins or until temperature reaches 160°F. Then let it cool for about 10 mins.
Whisk the cream cheese till smooth then add the cooled cake mix to it.
Mix the cream cheese and cake mix till well combined before mixing in the chopped walnuts.
Cover with plastic wrap and place in the refrigerator to chill for 2 hours. Once chilled, line two baking sheets with parchment paper.
Scoop out 1 tablespoon portions and roll each into a ball using your palms.
Place the dough ball on the parchment paper lined baking sheet. Repeat same process till all the dough is used up. Ensure the balls are set 2 inches apart.
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Storage instructions
These no-bake carrot cake balls can be stored in an airtight container in the refrigerator for up to 5 days.
If you're planning to enjoy them over an extended period, you can also freeze them for up to 3 months. Simply let them thaw overnight in the refrigerator before serving.
Helpful Tips
- Be sure to let the cream cheese soften to room temperature before mixing to ensure a smooth, lump-free mixture.
- Chill the mixture thoroughly before rolling into balls for easier handling.
- Use a small cookie scoop or melon baller to portion out the balls evenly.
- Roll the balls gently between your palms to achieve a smooth, round shape.
- You can also heat treat the dry cake mix in a microwave safe bowl and microwave at 30 second intervals for 2-3 minutes, or until the cake mix temperature reaches 160°F making sure to stir it at every interval.
FAQs
While you can use other brands, the Betty Crocker carrot cake mix is specifically formulated for this recipe and will provide the best flavor and texture.
Yes, chilling the mixture for at least 30 minutes (or up to 2 hours) will make it much easier to roll into smooth, firm balls.
Absolutely! These carrot cake balls can be made a day or two in advance and stored in the refrigerator until ready to serve.
Certainly! Adding chopped nuts, such as walnuts or pecans, or plump raisins can add an extra layer of texture and flavor to these cake balls.
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If you're a fan of carrot cake, you'll absolutely love these fuss free carrot cake balls from cake mix! With their irresistible blend of flavors and easy preparation, they're sure to please any crowd.
Don't miss out on this delicious and fun twist on a classic dessert. Be sure to give this carrot cake balls recipe a try!
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Carrot cake balls
Equipment
- Medium mixing bowl
- Baking tray
- Double boiler (or microwave)
- Piping bag
Ingredients
- 15.25 ounce cake mix (I used Betty Crocker)
- 8 ounce block cream cheese (softened to room temperature)
- ½ cup chopped walnuts
- 10 oz White melting wafers or candy melts (I used Ghirardelli vanilla melting wafers)
- ½ cup Orange candy melts (I used Wilton)
Instructions
Heat treat the cake mix
- Preheat the oven to 350°F
- Empty cake mix onto a parchment paper lined rimmed baking sheet. Spread out the cake mix with a spatula.
- Once the oven has reached 350°F, bake mix for 7 to 10 mins until the temperature reaches 160°F
- Remove it from the oven and allow it to cool for 5-10 minutes.
- Whip cream cheese in a medium bowl with a hand mixer until smooth and creamy.
- In a medium mixing bowl using a hand mixer, beat the cream cheese on medium-high speed until smooth and creamy.
- Add the cooled cake mix and beat it on medium speed until you get a dough consistency. Then fold in the chopped walnuts until evenly distributed.
- Cover with plastic wrap and place in the refrigerator to chill for 2 hours. Once chilled, line two baking sheets with parchment paper.
- Scoop out 1 tablespoon portions and roll each into a ball using your palms.
- Place the dough ball on the parchment paper lined baking sheet. Repeat same process till all the dough is used up. Ensure the balls are set 2 inches apart.
Melt the chocolate
- Cover with plastic wrap and refrigerator for 2 hours.
- After the 2 hours is up, line two baking sheets with parchment paper and scoop out 1
- tablespoon sized scoops and roll each into balls using the palms of your hands. Repeat
- with all of the cake mixture, placing each ball on the baking sheet about 2 inches apart.
- Melt the vanilla melting wafers until smooth, either using a double boiler over low heat while stirring occasionally, or in the microwave in a microwave-safe bowl at low power in 30-second intervals, stirring after each interval.
- Using a fork, dip each cake ball into the melted vanilla coating, fully submerging it. Gently tap the fork to remove excess coating and help smooth it out. Transfer the coated cake ball onto the parchment-lined baking sheet. Repeat this process for all cake balls.
- Put the orange candy melts in a microwave-safe piping bag, seal it closed. Microwave in 30-second intervals, kneading the bag after each, until completely melted.
- Snip a small opening in the tip of the piping bag. Drizzle the melted orange candy over the tops of the coated cake balls.
- Allow the decorated cake balls to set completely before serving. To speed up the setting process, you can refrigerate them for 10 minutes.
Kel says
I LOVE carrot cake, so was excited to see these cake balls. I had to try some right away and they are a hit! Will be making another batch for Easter - YUM!