Carrot Cake Balls

These Carrot Cake Balls are 3 ingredient, no bake little bites of Heaven made with carrot cake, cream cheese frosting and dipped into almond bark! 

This week I have teamed up with a bunch of bloggers, and a few amazing sponsors, to bring you all the Spring goodies!

I’m pretty stoked about this week because it gets me SO excited for all things Spring!

The pastel colors, the flowers, some Easter treats, all things that lead right into Summer (which is my favorite season!)

I am also stoked for this week because I am not in Illinois.

Nope friends, I’m coming straight to you from the beaches of Florida.  Hello sunshine!

I worked furiously to get everything done before we left and I’m jazzed to say, I did it and now it’s time to relax.

I hope everyone enjoys all the treats I have whipped up for you and don’t forget to enter the GIVEAWAY at the bottom of this post for some fabulous prizes!

Cake balls….let’s talk about cake balls.

They’re little bites of Heaven.

What I absolutely love about cake balls is how versatile they are.

You want to make funfetti ones, grab yourself some funfetti cake mix and frosting and go.to.town.

BUT in the spirt of all things Spring and Easter, I couldn’t help myself but to make Carrot Cake Balls.

I have a few Carrot Cake recipes on the blog such as these Carrot Cake Whoopie Pies that are taking Pinterest by storm. 

For the whoopie pies, I used a homemade cake mix but for these carrot cake balls, just get yourself a boxed cake mix.

WHAT IS A CAKE BALL?

A cake ball is made up of crumbled cake and frosting mixed together.

Roll them into balls and dip them into your favorite chocolate, candy melts or almond barks.

Decorate the top with fun sprinkles and you’ve got a tasty cake ball.

You can also make cake pops using cake pop sticks.

HOW DO YOU MAKE A CAKE BALL?

They are super easy.  You take your favorite store-bought cake mix and bake per the package instructions, which usually includes eggs, oil and water.

Allow the cake to cool completely.

When the cake has cooled completely, here comes the fun part.  Get in there and start to crumble the entire cake.

Place the cake crumbles into a bowl and add your favorite frosting.

Mix until completely combined.

Using a Medium Cookie Scoop, scoop the mixture into balls and place onto a parchment lined baking sheet.

Once all the balls are rolled, place them into the freezer to chill.

Once they are pretty solid, melt your chocolate, almond bark or candy melts.

Remove a few cake balls at a time from the freezer.  Insert a toothpick or cake pop stick into the center of the cake ball and dip into the chocolate, completely coating.  Dip the stick on the side of the bowl to allow the excess to drip off.

Quickly sprinkle with coloring sprinkles, jimmies, sea salt, etc.

Using another cake pop, toothpick or knife, carefully remove the stick and place onto a sheet pan lined with parchment paper.

Quickly sprinkle with coloring sprinkles, jimmies, sea salt, etc.

Place back into the freezer or fridge to firm up.

HOW DO YOU MAKE A CAKE POP?

You can also make cake pops by dipping the cake pop stick into your coating and inserting into the center of the cake ball. This keeps the stick from falling out and adhering better to the cake ball.

Dip as usual and place into a Styrofoam block to allow to set.

WHAT CAN I DIP MY CAKE POPS IN?

You can dip your cake pops in:

White Chocolate

Dark Chocolate

Almond Bark

Candy Melts (which are available in a wide variety of colors and flavors)

As for the Carrot Cake Balls, I chose almond bark.  Truth be told, I used GOOD white chocolate on the first batch and we didn’t like them.

However, when I dipped the second batch into white almond bark, it was a solid winner for everyone in the family.

CAKE BALL FLAVORS

I love the versatility of cake balls.  You can choose any flavor combo you’d like and you can’t go wrong. 

For these Carrot Cake Balls I went with the classic cream cheese frosting.

Here are some of our favorites;

Red Velvet Cake and Cream Cheese Frosting

Strawberry Cake and Vanilla Frosting

Funfetti Cake + Rainbow Chip Frosting

German Chocolate Cake and Coconut Pecan Frosting

Lemon Cake and Lemon Frosting

Devils Food Cake and Chocolate Fudge Frosting (or caramel or chocolate hazelnut)

WHERE TO BUY THE BEST SPRINKLES?

Look no further than Sprinkle Pop! Their array of sprinkles from every day use to seasonal is beyond compare.

They are bright, vibrant and make any occasion POP!

Check them out on their website and grab some for yourself today!

I used the Egg Hunt Sprinkle Mix on the top of these Carrot Cake Balls and they’re just beautiful, aren’t they?!

These Carrot Cake Balls couldn’t be simpler or more perfect to celebrate the season!

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Carrot Cake Balls

Prep 5 mins

Cook 32 mins

Inactive 2 hours

Total 2 hours, 37 mins

Author Megan | Strawberry Blondie Kitchen

These Carrot Cake Balls are 3 ingredient little bites of Heaven made with carrot cake, cream cheese frosting and dipped into almond bark! 

Ingredients

• 1 (15.25oz) Box Carrot Cake Mix
• 1 (16oz) container Cream cheese frosting
• 1 (24oz) package Vanilla Almond Bark
• Sprinkles for decorating

Instructions

1. Bake cake according to package directions for 13"x 9" pan.  Allow to cool completely.  Crumble cake into little bites and place into a bowl.
2. Add container of frosting and mix to combine.
3. Using a medium cookie scoop, scoop mixture into balls and place onto parchment lined baking sheet.  When all balls are rolled, place into refrigerator or freezer to firm.
4. Melt almond bark.
5. Remove a few cake balls at a time from the freezer.  Insert a toothpick or cake pop stick into the center of the cake ball and dip into the chocolate, completely coating.  Dip the stick on the side of the bowl to allow the excess to drip off.
6. Quickly sprinkle with coloring sprinkles, jimmies, sea salt, etc.
7. Using another cake pop stick, toothpick or knife, carefully remove the stick and place onto a sheet pan lined with parchment paper.
8. Place back into the freezer or fridge to firm up.

Courses Dessert

Cuisine American

We love these Carrot Cake Balls!  My kids love to get into the kitchen with me and whip up a batch.

They’re also perfect for your Easter table and super quick to make! 

Here are the other recipes I made for #SpringSweetsWeek and don’t forget to check out the goodies from my friends below!

Monday #SpringSweetsWeek Recipes

• A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla

• Blueberry Shortbread by Cindy’s Recipes and Writings

• Carrot Cake Balls by Strawberry Blondie Kitchen

• Carrot Cake Cupcakes by A Day in the Life on the Farm

• Carrot Cake Nest Cookies by Hezzi-D’s Books and Cooks

• Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise

• Coconut Lemon Pound Cake by The Crumby Kitchen

• Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats

• Double Lemon Buttercream Cupcakes by A Joyfully Mad Kitchen

• Easy Marshmallow Popcorn Balls by House of Nash Eats

• Easy Peanut Butter Cornflake Bars by Creative Southern Home

• Healthier Orange Julius Copycat by Simply Inspired Meals

• Individual Italian Easter Breads by Cookaholic Wife

• Lemon Blueberry Croissant Bread Pudding by The Freshman Cook

• Lemon Cream Pie by Home Sweet Homestead

• Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee

• Mini Key Lime Cheesecakes by Karen’s Kitchen Stories

• Mini Strawberry Mousse Tarts by A Savory Feast

• Orange Pineapple Nice Cream Pops by Crumb Top Baking

• PB&J PEEPSomars by A Kitchen Hoor’s Adventures

• Peach Blueberry Upside Down Cake by The Tip Garden

• Peeps Shortbread Checkerboard by Jolene’s Recipe Journal

• Roasted Strawberry Mousse Tart by The Gingered Whisk

• Soft Frosted Lemon Cookies by Kate’s Recipe Box

• Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti

• Strawberry Raspberry Smoothie by Books n’ Cooks

• Sweet Breakfast Crepes by The Speckled Palate

• Toasted Pound Cake by Our Good Life

• Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy

• White Chocolate Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table

• White Cupcakes with Blueberry Frosting by Sweet Beginnings

• Xangos by Palatable Pastime

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