Carrot cake balls
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 melting wafers.
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.
Notes
Nutrition
Calories: 258kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 397mgPotassium: 96mgFiber: 1gSugar: 25gVitamin A: 11IUVitamin C: 0.1mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!
