Ingredients:

  • 2 cups (200g) finely grated carrots
  • 1 box (15.25 oz / 432g) carrot cake mix (or 3 cups crumbled carrot cake)
  • Optional: 1/2 teaspoon ground cinnamon or nutmeg
  • 1/2 cup (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (240g) powdered sugar
  • 2 cups (140g) shredded coconut or finely chopped nuts (optional)

Instructions:

  1. Bake the carrot cake according to package directions (if using a mix) or crumble your already baked cake. If starting with cake mix, let cool completely.
  2. Peel and finely grate carrots. Set aside. If baking carrot cake, do this while oven is preheating and while the cake is cooling.
  3. In a large bowl, crumble the cooled carrot cake into fine crumbs. Add grated carrot.
  4. In a separate bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
  5. Add the cream cheese mixture to the cake crumbs. Mix well until thoroughly combined. Gradually add powdered sugar, mixing until the mixture comes together and is not too sticky.
  6. Roll the mixture into approximately 1-inch balls. Place them on a baking sheet lined with parchment paper.
  7. Refrigerate the balls for at least 1 hour to firm up. This is crucial!
  8. If using, place shredded coconut or chopped nuts in separate shallow bowls.
  9. Roll the chilled balls in the shredded coconut or chopped nuts, pressing gently to adhere.
  10. Keep refrigerated until ready to serve. Best enjoyed within 3-4 days.