Carrot Cake Balls

Carrot Cake Balls, A Super Simple, Truffle like Dessert!

Carrot Cake Balls

Ingredients:
1 (18.25 ounce) box of carrot cake mix (eggs, oil and water whatever amount required for cake mix)
1 (16 ounce) tub cream cheese frosting
1 (20 ounce) package of white almond bark coating

Directions:

  1. Prepare and bake the cake mix according to package instructions.  While warm, crumble the cake into a bowl with an electric mixer or your hands (this is fun for kids) to a fine texture.  Mix in frosting to make a paste, using a 3/4 to a full tub of frosting, according to taste.
  2. Using your hands, a melon baller or a 1 inch scooper, form the mixture into approximately 1 1/2 inch balls.  Place the balls on wax paper; freeze at least 6 hours.
  3. In a double boiler, begin melting the white almond bark, stirring constantly. I did this as I needed it, I did not do the whole package at once.  You should be melting the almond bark at a pretty low heat.  If you start getting it too hot, it will begin seizing on you.  If this happens, add a little vegetable oil and work out the lumps. If desired, stir in oil based coloring drop by drop until you achieve the desired color.
  4. Working in small batches, remove the balls from the freezer and using toothpicks or forks or a dipping tool begin by ladling the warm almond bark over the carrot cake balls with a spoon, Place balls on wax paper to harden. I used a small knife or fork to push the cake ball from the dipping tool to the wax paper. Repeat this until all of the cake balls have been coated. Put these in the fridge to firm up the almond bark.
    Trim off any excess chocolate at the base of the balls if you want. These should be stored in an air-tight container in either the fridge or freezer.

Okay mom PLEASE don’t freak out that this recipe is using a box cake mix and a tub of frosting…I so know you are floored as you read this recipe. You see readers my mom can’t stand box cake mix or for sure can’t stand a tub of frosting from the store, but I needed something cheap and simple. I was bringing these to a get together and I was making other things as well and didn’t feel like fooling with making everything from scratch. These Carrot Cake Balls are very rich and decadent.

I have made these cake balls before with many different flavors and they are so good with every flavor I have tried. Years ago at another get together someone made cake balls and I had never heard of them, I just needed to know the recipe and when I was amazed at how simple they were, I have been trying concoctions for them ever since. So have fun with these and experiment, also let the kids have fun with these, they love crumbling the cake and since I roll the balls by hand, they really enjoy helping with that as well.

*Camala*

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Carrot Cake Oatmeal

Carrot Cake in a bowl of oatmeal for Breakfast…YUM!

Carrot Cake Oatmeal

Ingredients:
1/2 cup rolled oats
1/2 cup milk (or other milky substance)
1/2 cup water
1/4 cup shredded carrot
1/2 cup mango, diced (could also use pineapple)
Pinch of salt
1 tsp vanilla extract
1 tsp brown sugar (optional)
1 oz (about 2 tbsp) of plain yogurt
1 tsp maple syrup
1 Tbsp shredded unsweetened or sweetened coconut

Directions:

  1. In a saucepan combine the oats, milk, water, shredded carrot, mango and salt.
  2. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes.
  3. While oats are cooking make “icing” by blending the yogurt with maple syrup.
  4. When oats are done, stir in vanilla extract and brown sugar (if desired).
  5. Pour oats into bowl. Top with shredded coconut and drizzle icing on top.

I found this recipe on Kath Eats and I am so glad I did. This is now one of my favorite breakfasts, It is very filling and refreshing. The carrots and coconut give this oatmeal a nice added texture. Her recipe includes nuts however I am not a big fan of nuts on food:) I like eating them by themselves so I omitted the nuts, so for all you nut lovers out there, you could add 1 Tbsp of toasted chopped pecans.

*Camala*