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!

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

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.

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).

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.

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!

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.

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.

More of our favorite Easter desserts for kids:

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

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from The Soccer Mom Blog

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

Cook Time20

Total Time1

Course: Dessert

Cuisine: American, Holiday

Keyword: cake balls, carrot cake, Easter

Servings:

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