Easter Chick Carrot Cake Ball Recipe

Easter Chick Carrot Cake Balls made with a carrot cake cake mix, cream cheese, yellow candy melts & sprinkles for a darling, festive Easter treat!

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: Cake Truffles, Easter Carrot Cake Balls

Servings: servings

Calories: 176kcal

Author: Jessica & Nellie

Ingredients

15.25 oz box of Carrot cake mix with corresponding oil, eggs, etc.
1 cup water typical measurement- follow instructions on cake mix box
⅓ cup vegetable oil typical measurement- follow instructions on cake mix box
3 eggs typical measurement- follow instructions on cake mix box
8 oz cream cheese softened
1 lb yellow candy melts
For each Chick: 2 mini chocolate chips for the eyes, a small round yellow sprinkle for the beak and yellow and orange leaf sprinkles for their feet and wings

Instructions

Prep: Bake the carrot cake according to the box directions in a 9x13 baking dish.
Shape & chill: Cut the cake into cubes and place them into a large mixing bowl. Add the softened cream cheese and use an electric mixer combine the cake and cream cheese.
Scoop & roll the cake mixture into about 1-inch balls and place on a parchment-lined baking sheet. Chill the truffles for two hours in the fridge or in the freezer for 1 hour.
Assemble: Melt the yellow candy melts in a microwave safe bowl in 30 second intervals until smooth.
Use two forks to dip the cake balls in the chocolate, tap off any excess before placing back on the parchment paper lined tray.
Working quickly and one at a time: decorate each chick by using 2 mini chocolate chips for their eyes (flat side out), a small round yellow sprinkle for the beak and yellow and orange leaf sprinkles for their feet and wings. Repeat with all the carrot cake balls & enjoy!

Notes

Store leftover cake balls in the refrigerator in an airtight container, and they can last up to one week.

Nutrition