We celebrated my mom's birthday this past weekend (her second 30th of course...) and I knew I had to make her something sweet. Her favorite dessert is carrot cake — but I wanted to jazz it up a little bit.
The answer: Carrot cake balls.
One of my besties from college, Molly, had a knack for making cake balls. She was ahead of the curve — now it seems cake balls are all over the place (trend-wise, that is). I got the recipe from Molly, and adapted it for Mom.
I'm typically not one for super messy recipes, so I came up with a way to keep my hands out of the batter as well. It's pretty clever if I do say so myself ;-)
1 box carrot cake mix (Duncan Hines has
a decadent kind with actual carrots and raisins in it -see right)
1 can cream cheese frosting
1 8-oz can crushed pineapple, drained
3 bars Baker's white chocolate NOTE: Yes, it must be Baker's. Not plain ol' chocolate chips. Baker's melts much better, spreads thinner, and stays melted longer.
1 cupcake pan
non-stick cooking spray
- Combine the cake mix, pineapple, and whatever else the cake mix tells you to add (usually vegetable oil and eggs). Cook the cake according to the directions.
While the cake is still warm (not hot!), smash it all into a bowl until it's goop. Not pretty, but still delicious.
Add the whole container of frosting. Yep — already looking tasty.
Line the cupcake pan with plastic wrap and spray lightly with cooking spray. Spoon the cake mixture into the cupcake pan, smushing a little to get it filled up and even on the top.
Put the little cupcake-balls into the fridge and let it chill for an hour.
When you're ready, melt the Baker's chocolate according to the directions (I zapped it in the microwave — worked just fine).
Pop the cupcake balls out of the tin. Spread the chocolate over the balls evenly as you can.