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Home » Recipes » Holiday Recipes » Carrot-Shaped Mini Carrot Cakes

March 20, 2021 · Updated February 18, 2022 · 3 Comments

Carrot-Shaped Mini Carrot Cakes

Desserts· Holiday Fun for Families· Holiday Recipes· Kids Recipes· Party Recipes· Recipes· Vegetarian

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These carrot-shaped mini carrot cakes are almost too pretty to eat! We made a super moist cake ball batter and formed it into carrot shapes, then decorated for a festive treat — they are sure to be a hit!

carrot-shaped cakes on plate

Mini Carrot Cakes

I am picky about my carrot cake…

First, it needs to be moist. (Dry carrot cake tastes like sawdust, am I right?)

Next, it needs to be sweet, but not too sweet!

Finally, it must include cream cheese frosting. Anything else is just a carrot cake imposter!

These mini carrot cakes are actually cake balls, so they are definitely rich and moist! Real carrot cake is mixed with cream cheese frosting (ding ding…requirement #2 met) and then topped with white chocolate.

Plus, they are literally one of the cutest Easter themed treats I’ve ever seen!

I just couldn’t wait to share them with you!

–Stacey

mini carrot cake shaped like a carrot and decorate with orange and green frosting

What You need to Make Carrot Cake Balls

I’ve included shop-able ad links where possible for your convenience in finding supplies used to make this recipe; read our disclosure policy here.

  • Boxed carrot cake mix
  • Unsalted sweet cream butter
  • Whole milk
  • Large eggs
  • Vanilla extract
  • Shredded carrots
  • Chopped pecans
  • Cream cheese frosting
  • White chocolate melting wafers
  • Green candy melts
  • Orange candy melts
  • Coconut oil

Kitchen supplies used to make this recipe:

  • carrot-shaped cookie cutter
  • 3 plastic piping bags
  • 2 cookie sheets
  • non-stick silicone baking mats (or parchment paper)
  • wire cooling rack
  • stand mixer

Free printable copy of this recipe available at bottom of post with full ingredients list and directions.

Carrot cake balls on a plate with candy stems

How to make Carrot Cake Balls Shaped like Carrots

It looks like this is a complicated recipe, because I wanted to make sure to break everything down into individual steps. But I promise this is no different than making any type of cake ball (like our Frozen Cake Balls).

Essentially, you are making a carrot cake ball batter, forming it into carrot shapes, and decorating!

To make the cake ball batter:

Preheat oven to 350°F.

Line your cupcake pan with cupcake liners.

Tip: We love these re-usable silicone baking cups because they’re non-stick (your cupcakes pop right out) and washable to use again and again.

Combine cake mix, butter, milk, vanilla and eggs in a stand mixer and mix on medium speed for 2 minutes.

Add shredded carrots and chopped pecans to batter and stir in by hand with a large wooden spoon or spatula.

Pour cupcake batter into cupcake liners, filling each about 3/4 full.

Bake for 21 minutes at 350°F.

When cupcakes are done baking, remove from oven and allow to cool completely before handling.

Once cool, remove cupcakes from cupcake liners and crumble into a large mixing bowl. You want fine crumbs (no big chunks).

carrot cake ball batter

Add two heaping tablespoons of cream cheese frosting into the crumbled cake and mix until you’ve achieved a dough-like texture. Add more frosting if needed until dough forms. (You might want to mix by hand for best results).

Flatten out cake batter onto a medium cookie sheet and set aside (about 1/2″ – 3/4″ thick)

To make your candy carrot stems:

Using a double boiler, melt your green candy melts. Once melted, scoop into a disposable piping bag and cut the tip off (about enough space for a thick pencil lead to fit through).

Tip: You can also melt chocolate with the microwave. Be sure to use a microwave-safe bowl, stir every 15-20 seconds, and handle with care as bowl and contents will be hot.

Pipe stems onto a cookie sheet lined with parchment paper or a silicone baking mat. We “drew” our carrots stems to be about 2-3 inches long, then attached little leaves along those lines.

Tip: I recommend piping extra stems because they are fragile and sometimes break during handling.

Set stems aside to dry completely.

Now to make the mini carrot cakes:

Using a carrot-shaped cookie cutter, cut out as many mini carrots cakes as possible from your sheet of dough.

You could also free-hand these or use an Easter-egg shaped cookie cutter, since you’ll be cutting the tops off anyway.

Carrot-shaped cake balls

Cut the tops off the carrot cakes (like pictured below). Discard, or save along with the extra dough from cutting – this could make a delicious trifle, or breakfast bake!

how to make mini carrot cakes shaped like carrots

Melt white chocolate, stirring in 2 tablespoons of coconut oil to thin the mixture slightly. Pour into a piping bag.

Line up all of your mini carrot cakes on a wire cooling rack, then place this rack on top of a cookie sheet (this will make for easier clean-up afterwards!)

Carefully push the green candy stems into the top of the carrots.

Green candy stems for mini carrots cakes

Cut the top of your plastic piping bag filled with melted white chocolate, then drizzle to completely cover each of the mini carrot cakes. Leave green stems uncovered, though pouring chocolate around the area where the stems are pushed into the cake can help secure them in place.

Allow excess white chocolate to drip through to the cookie sheet below.

While the white-chocolate coated mini carrot cakes are drying, melt the orange chocolate and pour into another plastic piping bag.

Cut the tip off the orange piping bag and drizzle over the white chocolate covered cakes, forming loose stripes.

Allow your mini carrot cakes to dry fully before moving from the wire rack.

carrot cakes shaped like mini carrots

More of our favorite Easter desserts for kids:

  • Easter Funfetti Cookie Cake
  • Nutter Butter Chicks
  • Cadbury Egg Cookies
  • Carrot Cake Cookies
  • Carrot Cake Cobbler

Grab a free printable copy of our mini carrot cakes recipe:

carrot-shaped cakes on plate
Print Recipe
5 from 1 vote

Carrot-Shaped Carrot Cakes

These carrot-shaped mini carrot cakes are almost too pretty to eat! We made a super moist cake ball batter and formed it into carrot shapes, then decorated for a festive treat -- they are sure to be a hit!
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Holiday
Keyword: cake balls, carrot cake, Easter
Servings: 12
Calories: 565kcal
Author: Stacey aka the Soccer Mom
Cost: $5

Ingredients

  • 1 box carrot cake mix
  • 1 cup unsalted sweet cream butter softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup shredded carrots
  • 1/4 cup chopped pecans
  • 2 tablespoons cream cheese frosting
  • 2 cups white chocolate melting wafers
  • 1 cup green candy melts
  • 1/2 cup orange candy melts
  • 3 tablespoons coconut oil

Instructions

To make the cake ball batter:

  • Preheat oven to 350°F.
  • Line your cupcake pan with cupcake liners.
  • Combine cake mix, butter, milk, vanilla and eggs in a stand mixer and mix on medium speed for 2 minutes.
  • Add shredded carrots and chopped pecans to batter and stir in by hand with a large wooden spoon or spatula.
  • Pour cupcake batter into cupcake liners, filling each about 3/4 full.
  • Bake for 21 minutes at 350°F.
  • When cupcakes are done baking, remove from oven and allow to cool completely before handling.
  • Once cool, remove cupcakes from cupcake liners and crumble into a large mixing bowl. You want fine crumbs (no big chunks).
    carrot cake crumbles
  • Add two heaping tablespoons of cream cheese frosting into the crumbled cake and mix until you've achieved a dough-like texture. Add more frosting if needed until dough forms. (You might want to mix by hand for best results).
  • Flatten out cake batter onto a medium cookie sheet and set aside (about 1/2" - 3/4" thick).

To make your candy carrot stems:

  • Using a double boiler, melt your green candy melts. Once melted, scoop into a disposable piping bag and cut the tip off (about enough space for a thick pencil lead to fit through).
  • Pipe stems onto a cookie sheet lined with parchment paper or a silicone baking mat. We "drew" our carrots stems to be about 2-3 inches long, then attached little leaves along those lines. (At least 2-3 stems per cake)
  • Set stems aside to dry completely.

To make your mini carrot cakes:

  • Using a carrot-shaped cookie cutter, cut out as many mini carrots cakes as possible from your sheet of dough.
  • Cut the tops off the carrot cakes (like pictured below). Discard, or save along with the extra dough from cutting - this could make a delicious trifle, or breakfast bake!
    how to make mini carrot cakes shaped like carrots
  • Melt white chocolate, stirring in 2 tablespoons of coconut oil to thin the mixture slightly. Pour into a piping bag.
  • Line up all of your mini carrot cakes on a wire cooling rack, then place this rack on top of a cookie sheet (this will make for easier clean-up afterwards!)
  • Carefully push the green candy stems into the top of the carrots.
    carrot cake ball with green chocolate stems
  • Cut the top of your plastic piping bag filled with melted white chocolate, then drizzle to completely cover each of the mini carrot cakes. Leave green stems uncovered, though pouring chocolate around the area where the stems are pushed into the cake can help secure them in place.
  • Allow excess white chocolate to drip through to the cookie sheet below.
  • While the white-chocolate coated mini carrot cakes are drying, melt the orange chocolate and pour into another plastic piping bag.
  • Cut the tip off the orange piping bag and drizzle over the white chocolate covered cakes, forming loose stripes.
  • Allow your mini carrot cakes to dry fully before moving from the wire rack.

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 565kcal | Carbohydrates: 58g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 90mg | Sodium: 497mg | Potassium: 195mg | Sugar: 41g | Vitamin A: 1460IU | Vitamin C: 0.4mg | Calcium: 198mg | Iron: 1.2mg

Pin our Carrot Cakes on Pinterest:

decorated carrot cakes shaped like carrots

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An easy Easter recipe that kids of all ages can help make - Bunny Butt Pretzels are adorable and delicious! Perfect for holiday parties or dessert gifts.Bunny Butt Pretzels

 

Absolutely adorable Peeps Bunny Cupcakes are the perfect Easter party dessert! Rich carrot cake & an easy recipe!

Peeps Easter Bunny Cupcakes

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Stacey aka the Soccer Mom
Stacey aka the Soccer Mom
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
Stacey aka the Soccer Mom
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  1. Easy Bunny Butt Pretzels for Easter - The Soccer Mom Blog says:
    February 13, 2018 at 11:31 pm

    […] Bunnies love carrots, so check out our carrot-shaped mini carrot cakes […]

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  2. Pop-Up Easter Egg Card with Child's Photo - The Soccer Mom Blog says:
    February 25, 2018 at 8:03 am

    […] Mini Carrot Cakes […]

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