Well this week I had intended and planned to make this wonderful carrot cake. I had made one before that did not turn out and ended up in the garbage. I only remembered what I did wrong with the initial cake when I made this one. If you do not thoroughly grease the bottom of the pans (which I thought I did) the cakes will stick, and I mean stick!

I took them out of the oven after smelling the wonderful aroma in my kitchen for 40 minutes and was delighted at how they had lightly browned around the edges and seemed to be baked perfectly. They were perfect except they did not want to come out of pans! 

They both cracked severely in the end but the cake flavour and consistency was amazing! Something had to be made out of the cracked crumbs and cake... it was like a light bulb went off in my head and I thought cake balls...carrot cake balls! 

So, in the end I made these wonderful moist gems and they turned out to be a huge success rather than a disaster baking adventure. I am however going to attempt the carrot cake again. They say third time is a charm and I hope to make it someday! Maybe parchment lined pans would do the trick.

Carrot Cake Balls

  • 1 1/4 cup oil
  • 2 cups sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup coconut
  • 1 tsp vanilla
  • 1 cup pineapple tidbits (not drained!) 

Cream Cheese Frosting:

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 lb icing sugar

Preheat oven to 350°F. Combine oil, sugar and eggs in large bowl. Mix flour, baking powder, baking soda, cinnamon and salt in separate bowl. Then add this to the first mixture. Put carrots, pineapple, coconut and vanilla in a food chopper or blender. Puree until smooth, and then add to the combined mixture. Divide between two 9" pans, (lined on the bottom with parchment paper if making the cake and greased on the sides. Bake for 40 minutes. Let cakes cool for 5 minutes before attempting to place on racks to cool completely.

Once cool, crumble the cake in a large bowl. This cake is so moist, you do not need to add icing to the mixture to create the cake balls. I rolled one cake layer into 36 balls and refrigerated for a 1/2 hour. 

To make the frosting, beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until smooth. I added a dollop of cream cheese frosting to each cake ball and placed in a small cupcake foil liner. I also added some orange sugar to pretty it up! Enjoy!

What do you think?
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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!