Carrot-Spice Cake Balls

 Soft spice cake meets cream cheese bliss, dipped in dreamy white chocolate and decked out for spring.

You know how some people wake up in the morning, stretch their arms out wide, and say things like, “Let’s go for a run!” or “What a perfect day to organize the garage!”?

Yeah, I’m not one of those people.

But I am the kind of person who wakes up, stretches both arms toward the sky, and says…
“Let’s put vegetables in dessert and cover it in chocolate!!”

And that, my friendly kitchen sidekicks, is how these Carrot-Spice Cake Balls were born.

Before you ask, yes — there are real carrots in here. And no, you can’t see them after we roll them into little cake balls and dip them in melty white chocolate magic. It’s like carrot cake got dressed up for a spring party and invited sprinkles to DJ.

And guess what? 

You’re totally invited too. 

So grab your aprons (or your superhero capes), and let’s turn a boring ol’ cake mix into edible springtime happiness.

Author: Georganne Bell

Carrot-Spice Cake Balls

Soft spice cake meets cream cheese bliss, dipped in dreamy white chocolate and decked out for spring.

Prep time: 45 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 H & 15 M

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 cup water
• 1/2 cup oil
• 3 eggs
• 2 cups shredded carrots
• 8 ounces cream cheese frosting (store-bought or homemade — your call!)
• 12–16 oz white melting chocolate
• Spring sprinkles, edible glitter, and full-on seasonal joy

Instructions

1. Bake that cake like you mean it
2. Preheat your oven to 350°F (or 325°F if using a dark/nonstick pan).
3. In a large bowl, combine yellow cake mix, cinnamon, ginger, allspice, water, oil, eggs, and of course — shredded carrots (for that carrot cake goodness!)
4. Mix until smooth, pour into a greased 9x13 pan, and bake for 28–32 minutes, or until a toothpick comes out clean.
5. Let it cool completely before moving on (we know it smells amazing, but patience is key).
6. Cut the cooled cake into chunks and crumble it into a large bowl.
7. Add the cream cheese frosting and mix until the texture is like soft playdough. If it’s too sticky, chill it. Too dry? Add a little more frosting.
8. Scoop and roll the mixture into balls — about 1 to 1.5 inches in diameter (roughly the size of a ping pong ball).
9. Place the cake balls on a parchment-lined baking sheet and chill in the fridge for 1 hour or freezer for 15–20 minutes until firm but not frozen.
10. Melt your white melting chocolate according to the package instructions.
11. Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate. Tap off the excess gently, then place it back on the parchment paper.
12. Add spring sprinkles, edible glitter, or a drizzle of pastel-colored white chocolate while the coating is still wet.
13. Let the chocolate coating firm up at room temperature or in the fridge. Once set, they’re ready to serve, gift, or sneak from the fridge when no one’s looking.

P.S. If you’re reading this while covered in frosting and wondering what day it is... same. High five, friend.