February 22, 2012

Carrot Cake Cakeballs

Thank you all for the encouragement after yesterday's body image post!  That post was a long time coming, because it's something that's really been bothering me, for the last year especially.  I'm also in the middle of Made to Crave.  It's about how we are meant to crave things in life, but we need to direct more of our cravings toward God.  Just somethin' to think about!
Today?  Cakeballs.  As you can see, comparing today's post with yesterday's, I'm nothing if not a complete and absolute contradiction.
I love food.  I love recipes.  I love coming up with *new* recipes.
People feel accomplishment in many different ways.  I feel accomplishment in 3 ways:
#1 I get an awesome bargain (like a $7 long sleeve tee or $4 dress pants off the clearance rack at The Gap)
#2 I run more than 2 miles at a time without stopping.
#3 I create something new and innovative in the kitchen; something that impresses me.  Something that makes me want to share it.

#3 happened back in October with the Candy Corn Cake Balls.   I was trying to make Candy Corn Cupcakes and I got lazy and impatient and I filled the cups with too much batter.  I ended up with a cake explosion.  They still tasted amazing, but were not the prettiest little things to look at.

I made them into cake balls, dipped them into white chocolate, push a candy corn onto the top and there you had it.  A cute little treat for Fall.

While I'm clearly not the inventor of cakeballs, I've made these in a few different forms:
Cranberry Eggnog Cakeballs
Chocolate Peppermint Cakeballs

Welcome the Easter season with some carrot cake.  The Easter candy is already on the store shelves and has been for the last week.  How appropriate for the girl who has just given up candy for Lent.  Easter candy is my Everest (remember Joey and the turkey on Friends??).

Carrot Cakeballs
makes approximately 40 cakeballs
Inspired by this recipe 

1 carrot cake boxed cake mix (baked according to package directions in a 9x13 pan)
1 1/2 cups vanilla or cream cheese frosting
1 package white candy melts or white almond bark (or white chocolate chips)
Powdered sugar glaze:
1 cup powdered sugar
1-2 T. milk
2 t. meringue powder
orange and green food coloring

After baking your cake according to the package directions, allow to cool completely.
In a large bowl, crumble the cake and mix in the frosting.  You will have one big sticky mess.

Roll into 1-inch balls and place in a covered pan in the freezer for a few hours or over night.

Melt the white chocolate in a double boiler.  Dip each (now frozen) cake ball in the chocolate, covering it completely.  Allow to dry/cool on wax paper.

Mix together the sugar, milk, and meringue powder for your glaze.  Divide it in half and color half green and half orange.  Drizzle over the cakeballs.

See what I did with the green and orange?  They're carrots.  Genius, I know.  Also?  It took less than 30 seconds.
Sharing at:
Mrs. Fox's Sweets Party
Cast Party Wednesday 
Sweet Treats Thursday 
Mix It Up Monday


  1. I've always been a bit nervous to make cake balls. I've heard disastrous stories, but these sound amazing!

  2. I love cake balls. I hate how much work they are but I love to eat them. :)

  3. Wow does that look fantastic. Cannot wait to try this recipe out! Come visit us. We have a terrific risotto recipe this week.

  4. These look amazing! I found your blog through Madison's E&C readers page, and love it! Looking forward to reading more!

  5. They look delicious! Thanks so much for sharing at Mix it up Monday :)


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