Carrot Cake Balls

Carrot Cake

2 C flour                   
2 tsp Baking powder
1 ½ tsp Baking Soda 
1 tsp salt 
2 ½ tsp ground cinnamon
2 C white sugar
1 ½ C vege.Oil 
4 eggs       
2 ¾ C shredded carrots
x1 8oz can crushed pineapple drained
¾ C chopped walnuts
1 C flaked coconut

Directions 
Preheat oven to 325 deg. F. Grease and flour 9x 13 pan.
Mix flour, baking powder, baking soda, salt and cinnamon. Set aside.
 In a large bowl, mix together sugar oil and eggs. Then beat in flour mix. Stir in carrots, pineapple, nuts and coconut. Pour into pan.Bake in preheated oven for 35-40 minutes, or ‘til a toothpick inserted into the middle of the cake comes out clean.Cool and frost with cream cheese frosting. This cake is soooo moist and delicious, it may never make it to the "cake balls" recipe.


 Carrot Cake Balls

-Cream Cheese frosting
-Almond Bark / Candy Coating

Using the above already cooled baked cake, mix in the cream cheese frosting to the crumbed cake. You can use a hand mixer to mix it all together. Cover and place in fridge over night or for at least 3 hours. I used a rounded tablespoon measure that was perfectly ball shaped to roll balls into bite size pieces and placed on a wax paper lined cookie sheet.

Place them in the freezer for at least an hour. Then using a tooth pick, pick up the balls and dip in the melted almond bark, then slide the cake ball off the tooth pick, using a second tooth pick. If the balls start to thaw then put them back in the freezer and return later to finish the job. The more frozen they are, the easier they are to work with. Decorate using sprinkles or drizzle different flavor or color chocolates on top, or plain is still delicious.You can use a hand mixer to mix it all together. Cover and place in fridge over night or for at least 3 hours.

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