Carrot Cake Bombs
Carrot cake bombs are the ultimate dessert fusion, combining the rich, moist goodness of traditional carrot cake with a delightful twist of cream cheese filling and a ganache coating. Learn how to make these bite-sized treats at home and explore their variations, nutritional insights, and serving suggestions.
Equipment
- Mixing Bowl
- Baking Pan
- Double Boiler
Ingredients
Carrot Cake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.75 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 0.5 cup chopped walnuts optional
Cream Cheese Filling
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
Ganache Coating
- 1 cup white chocolate chips
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan and set aside.
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the wet ingredients: vegetable oil and eggs. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts (if using). Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. Once cooled, crumble it into fine pieces in a large bowl.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Chill the mixture for 15-20 minutes.
- Take small portions of the crumbled cake and flatten them slightly. Place a teaspoon of the cream cheese filling in the center and roll into a ball. Repeat with the remaining cake and filling.
- Chill the cake balls in the refrigerator for 30 minutes.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the white chocolate chips and let it sit for 2-3 minutes. Stir until smooth.
- Dip each cake ball into the ganache, ensuring it's fully coated. Place the coated balls on a parchment-lined tray and let them set.
- Serve chilled and enjoy your carrot cake bombs!
Notes
For a keto-friendly version, substitute almond flour for all-purpose flour and use a sugar alternative like erythritol. You can also experiment with different coatings, such as dark chocolate or crushed nuts.