Carrot Cake No Bake Cookie Balls Recipe 445

NO BAKE CARROT CAKE BALLS

Steps:

• Soak your dates in cool water 15 minutes before you want to start making the recipe. Line a large rimmed baking sheet with a silpat mat or parchment paper, set aside.
• Fit your food processor with the S blade and add the dry ingredients: almond flour, coconut flour, salt, cinnamon, nutmeg, ground cloves, and dried ginger to the food processor and give it a few pulses just until well combined. Remove and set aside. No need to clean the food processor.
• Peel your carrots and trim off each end. You can either use the shredding blade attachment in your food processor (I like this method best for both ease, and the texture of the shredded carrots). Once the carrots are shredded remove them from the food processor, there is no need to clean the food processor. Or you can grate them on a boxed grater. Tip: if you end up with any leftover shredded carrots save them for topping salads.
• Drain the dates from the water and add them to the food processor that is now re-fitted with the S blade. Pulse until a paste, or ball forms from the dates. Use a wooden spoon to kind of break up the dates a little.
• Gradually add the dry ingredients to the dates, pulsing several times in between each addition until the dry ingredients are well mixed.
• Add the vanilla extract and at least 2 tablespoons of the melted coconut cream, pulse until just combined.
• Pulse the shredded carrots into the batter until they are well combined. They will break down slightly, but be careful not to over mix so the carrots end up overly chopped. You still want to be able to see the carrots. At this time feel eh batter, if it seems a little dry pulse in the remaining tablespoon of coconut cream. The batter should stick together easily, but be moist without being soggy.
• Scoop the batter into 1 tablespoon portions and place them on the prepared baking sheet (I like to use a spring loaded cookie scoop). Roll the scoops into balls. Work through all of the batter.
• Pop the cookie sheet of balls in the the freezer. Freeze for 20 minutes.
• If you coconut butter came in a glass jar I like to remove the lid and gently heat the coconut butter in the microwave until it's melted all the way through. Stir the jar really well. If your coconut butter comes in a plastic container then heat it up by placing it in some hot water. The coconut butter should be nice and runny.
• Once the balls have frozen pour some of the melted coconut butter into a bowl. Use a fork to coat each ball one at a time, tapping off any excess coconut butter - place back on the baking sheet to harden. Repeat until you have worked through all of the balls. Note: I coated my carrot cake balls in a second coating of coconut butter, once the first layer of coconut butter hardened. This is an optional step. If you only do one coating then the outer shell layer will be thinner and not as crunchy. Both ways are delicious. You will have a portion of the coconut butter left over.
• If the shell seems to be soft then place the carrot cake balls back into the freezer for 10 minutes.
• Once chilled transfer the carrot cake balls to an airtight container and store in the fridge for up to 2 weeks. To serve, serve them straight from the fridge because the coconut butter melts quickly. They are great for parties or a nice healthy treat in packed lunches that can be well chilled.

CARROT CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

CARROT CAKE BALLS

Steps:

• 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.
• Add container of frosting and mix to combine.
• 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.
• Melt almond bark.
• 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 stick, toothpick or knife, carefully remove the stick and place onto a sheet pan lined with parchment paper.
• Place back into the freezer or fridge to firm up.

SOFT AND CHEWY SPICED CARROT CAKE COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
• Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
• Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
• Add the carrots and beat to incorporate, about 30 seconds.
• Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
• Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
• Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it's been chilled or cookies will spread dramatically.
• Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
• Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.

CARROT CAKE NO BAKE COOKIE BALLS RECIPE - (4.4/5)

Steps:

• Mix all the ingredients together (I used my hands to get it all mixed together-this is a messy job). Consider adding more oatmeal if mixture is really tacky. I suggest refrigerating the mixture before the next step. Form into balls (I used my hands, next time Try cookie scoop) and place on a baking sheet lined with parchment paper. Refrigerate for 1-2 hours to let them soften and get really yummy. I was surprised how tasty these were!