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Easter. Beautiful colored eggs. Excited kids hunting eggs. The Easter bunny. And bright, delicious carrot cake bites. For some reason, carrot cake and Easter go together for me. Maybe it’s because bunnies eat carrots?
These are easy to make, even though it takes a little time. Since it uses boxed cake mix (with a few adjustments to make it taste homemade), you don’t have to spend the time making a homemade cake. Just to crumble it up. I always hate doing that! All that effort to crumble up a delicious cake.
You’ll probably have extra frosting left over. My husband freezes it and then sneaks spoonfuls when he thinks I’m not looking. It’s similar to super-rich ice cream.
Another thing I love about this recipe? The sprinkles cover up any little imperfections in dipping! So if you haven’t made cake bites before, don’t worry. We’re not going for that perfect, practically-impossible-to-achieve thin coating. Just dip, tap, and sprinkle away.
I should note those little round sprinkles like to hop. And bounce. And roll. All over the kitchen floor. I highly suggest putting a bowl under the cake bite before decorating with sprinkles.
I hope you enjoyed this recipe. Hop on over to my site to check out my free Easter printables including a great Easter treasure hunt.
Carrot Cake Bites
Prep Time: 1 hr 30 min
Baking Time: 1 hr
Yields: 9 – 12 cake bites
For the carrot cake
- 1 box Duncan Hines Decadent Carrot Cake
- 4 eggs
- 55 g (1/4 cup) butter, melted
- 300 ml (1 1/4 cups) milk
For the cinnamon cream cheese frosting
- 115 g (4 oz) cream cheese softened
- 55 g (1/4 cup) butter softened
- 1/2 tsp vanilla
- 1/2 tbsp milk
- 190 g (1 1/2 cups) powdered sugar
- 1/2 tsp cinnamon
Bake the carrot cake
- Preheat oven to temperature directed on cake box. Grease and flour 23 cm x 33 cm (9 in x13 in) baking pan.
- Heat milk in a small pan on stove-top until warm. Add carrots and raisins. Allow to sit for 5 minutes.
- Mix cake mix, melted butter, eggs, milk (including carrots and raisins) in a large bowl until well-blended.
- Pour into baking pan.
- Cook according to package directions. Allow to cool.
Make the frosting
- Whip cream cheese, butter, vanilla, and milk until smooth and fluffy.
- Add 1/2 cup of powdered sugar and cinnamon. Beat well.
- Add rest of powdered sugar, 1/2 cup at a time, beating well after each addition. Whip until frosting is light and fluffy.
Prepare the cake bites
- Trim off the edges of the cake and discard. Remove a very thin top layer of the cake.
- Crumble remaining cake in a large bowl.
- Mix approximately 1/2 cup of frosting into crumbled cake. Mix well.
- To form: scoop up enough mixture to make 1″ ball. Squash it together, then roll ball gently back and forth in your hands until smooth and perfectly formed.
- Lay on parchment-lined baking sheet. Continue with rest of cake mix.
- Allow to chill in refrigerator for at least 20 minutes.
Decorate the cake bites
- Melt pink candy melts in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 30 second increments, stirring every time, until melted. Do NOT overheat.
- Using a toothpick or lollipop stick, dip half of cake bites one at a time. Tap and roll gently to get rid of excess chocolate.
- Sprinkle with sprinkles while chocolate is still wet.
- Drop carefully onto parchment paper. Use a toothpick to smoothly cover where toothpick/lollipop stick was, using more sprinkles if necessary.
- Allow to harden.
- Repeat steps above with light blue candy melts.
- Store in refrigerator (due to cream cheese in frosting).
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