Candy Coated Carrot Cake Bites
These Candy Coated Carrot Cake Bites are a great way to enjoy the flavors of carrot cake in bite-sized form. Classic carrot cake and cream cheese frosting are mixed together to resemble a truffle filling that holds its shape when coated in chocolate or candy melts. For a festive Spring or Easter twist, try forming the cake bites into carrot shapes and coating with orange candy. Or go more generic and form them into balls and top with chopped nuts. Your imagination is the limit!
Mix the Carrot Cake Batter
I adapted this carrot cake recipe from Sally’s Baking Recipes. Her recipe is so easy and delicious and makes a great base for these cake bites. One important note: For the best flavor and moisture, you want to make sure you are using freshly grated carrots and not bagged pre-shredded carrots you can get at the grocery store.
Follow these simple steps to prepare the batter:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar until smooth. Add two eggs, applesauce, and vanilla extract and whisk again until fully combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in freshly grated carrots.
Evenly spread the batter in a 9-inch round cake pan lined with parchment paper and greased with vegetable oil.
Bake the Cake
Bake the cake at 350°F for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean of crumbs. Allow the cake to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
Classic cream cheese frosting makes the perfect compliment to the carrot cake. To make the frosting, mix softened cream cheese and butter using a handheld or stand mixer fitted with a paddle attachment until smooth. Add powdered sugar, vanilla extract, and a pinch of salt and mix until fully combined.
Assemble the Cake Bites
Crumble the cooled cake into a large bowl and add the frosting. Using a handheld or stand mixer fitted with the paddle attachment, mix the cake and frosting until well combined. It will have a paste-like consistency like in the image below. You can do this by hand, but it may take a little bit of time and elbow grease to get smooth.
Shape the cake and frosting mixture into your desired shapes and place on baking sheet lined with parchment paper. If you are making cake balls, I recommend using about 1 to 1.5 tablespoons of the mixture. If you want to make carrots, shape the mixture into long rounded triangles.
Cover with plastic wrap and freeze for at least 30 minutes to firm up.
Coat the Cake Bites
When your cake bites are chilled and firm, melt your candy melts according to the directions on the package. Add food dye if using. Try orange and green to make carrots!
Coat your cake bites in the melted candy coating to create the design of your choice. For smooth truffle-like balls, try dipping the cake in the melted candy coating. For bigger shapes like the carrots you can spread the candy directly on the cake bites, using an offset spatula or the back of a spoon to create texture. For small details, try using a piping bag!
If topping with chopped nuts, sprinkle them on after coating each cake bite before the candy coating hardens. The candy sets fast, so you need to act quickly so the nuts stick.
Store the candy coated cake bites in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Uncoated cake bites can also be made ahead of time and frozen for up to 3 months.
Candy Coated Carrot Cake Bites
Carrot cake mixed with cream cheese frosting and covered with a candy coating. Let your creativity shine with different shapes and colors!
Ingredients
- 1 and 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup freshly grated carrots
- 8 oz cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- pinch of salt
- White candy melts
- Optional: finely chopped pecans or walnuts
- Optional: food dye (orange and green if making carrots like pictured)
Instructions
- Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and grease with vegetable oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until smooth. Add the eggs, applesauce, and vanilla and whisk again until fully combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots.
- Evenly spread the batter into the prepared cake pan.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out free of crumbs. Allow the cake to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
- In a medium bowl using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth.
- Add the powdered sugar, vanilla, and salt and mix until fully combined.
- Crumble the cooled cake into a large bowl. Add the frosting to the bowl.
- Using a handheld or stand mixer fitted with the paddle attachment, mix the cake and frosting until well combined. It will have a paste-like consistency.
- Shape the cake and frosting mixture into your desired shapes and place on baking sheet lined with parchment paper. If doing balls, I recommend using about 1 to 1.5 tablespoons of the mixture. If you want to make carrots, shape the mixture into long rounded triangles. Cover with plastic wrap and freeze for at least 30 minutes to firm up.
- When your cake bites are chilled and firm, melt the candy melts according to the directions on the package. Add food dye if using.
- Coat your cake bites in the melted candy coating to create the design of your choice. Try dipping the cake bites for a smooth coating or spreading the candy coating on the cake bites with an offset spatula or back of a spoon for a textured look. You can even use a piping back for details (like the green carrot tops pictured). If topping with chopped nuts, sprinkle them on after coating each cake bite before the candy coating hardens. The candy should set quite quickly.
Notes
Storage & Make Ahead Instructions: Store the candy coated cake bites in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. You can make the uncoated cake bites ahead of time and freeze for up to 3 months.
