Easter is going to be here before we know it! Do you have anything special planned? Easter wasn’t a huge holiday growing up, and we sometimes did different things each year. I kinda loved the flexibility that my mom gave this holiday, as sometimes it’s nice to mix it up!
But, we always had some kind of carrot dessert for Easter. It was usually a chocolate carrot in our Easter basket. But once in a while we had a carrot cake from a local bakery. And I always loved carrot cake, and I still do! It’s one of my favorite cakes out there. As a child though, I would pick out all the nuts from the carrot cake. So, I don’t usually add nuts into my carrot cake.
So, today I am sharing a really easy carrot cake recipe for you with these Easy Carrot Cake Balls. This recipe for Easy Carrot Cake Balls uses my classic carrot cake recipe and instead of coating the cake balls in chocolate like I normally do, I just rolled these ones in coconut. This makes this recipe super easy and much faster than traditional cake balls! Plus, the little cake balls rolled in coconut look like bunny butts which is just perfect for Easter.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Easy Carrot Cake BallsDifficulty: Easy
Classic carrot cake gets rolled into cake balls and finished with fine shredded coconut for an easy spring dessert recipe.
170 grams (1 1/3 cups) organic all purpose flour
28 grams (1/3 cup) organic fine shredded coconut
1 teaspoon organic cinnamon
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
170 grams (6 ounces) organic carrots, finely grated
226 grams (1 cup) organic cane sugar
1/2 cup organic canola oil
2 organic large eggs
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 to 2 teaspoons organic milk
1 teaspoon organic vanilla extract
85 grams (1 cup) organic unsweetened fine shredded coconut
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, coconut, cinnamon, baking powder, and sea salt and mix for 2 to 3 rotations to combine the dry ingredients. You can even do this with a hand mixer, or a bowl with a wooden spoon or whisk, this cake batter is so easy!
- Add in the carrots, cane sugar, canola oil, and eggs. Mix on low until combined. Transfer the batter to the prepared pans evenly, about 226 grams each.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
- Line a baking sheet with parchment paper. In a small bowl, add the coconut.
- Crumble the cake into the bowl with the frosting, and stir with a spatula to combine. Using your hands, form the cake mixture into 35 balls and roll them in the coconut and place on the prepared baking sheet. Place the baking sheet in the fridge to set.
- Store in the fridge for up to 3 days.
- Gluten Free — Replace the all purpose flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in the center comes out clean.
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Make sure to check out my Orange Carrot Ginger Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!