Miniature carrot cake balls mixed with cream cheese frosting and coated in a white chocolate coating. A copycat version of the Easter carrot cake M&M’s.
Freaking out here.
Naturally I had to buy like 10 bags and eat all of those said 10 bags. Just to make sure the flavor was right for these ones. Yeah, cause I really love you guys.
Oh, and am kind of obsessed with this new M&M flavor too.
Okay. So you caught me. I really didn’t need to sample that many M&M’s to replicate them. Especially because these are kind of just like cake pops. Except miniature. But totally cute and Easter and festive.
The carrot cake and cream cheese flavor? Done. White chocolate? Got it! Matching colors? Of course.
The ingredients are pretty simple. A carrot cake mix + called-for ingredients, cream cheese frosting, and white chocolate. And then the food coloring to dye the white chocolate. I dyed these “M&M’s” light orange, light green, and white to match the ones you can get in the store.
The nice thing about making M&M’s (as opposed to cake pops) is there is no dealing with the lollipop stick and getting the cake pop to stay on the stick and dry well on the stick. I don’t know about you, but that is not one of my favorite things to deal with! These guys are dip in chocolate, drop on parchment, dry, and devour.
Did ya like that alliteration there? Dip, drop, dry, devour.
Yes. I like the sound of that.
By the way. Bunny bowl – did you see it? (Hint: look to picture above this text) How cute is that!
Carrot Cake M&M's
- 1 package (15.25 ounces) carrot cake mix + ingredients called for
- Cream Cheese frosting (amount depends on moistness of cake; see instructions)
- 1 bag (12 ounces) high quality white chocolate chips I recommend Guittard (must be high quality so it doesn't seize when coloring is added to it)
- 2 tablespoons vegetable oil
- Orange food coloring
- Green food coloring
Prepare the carrot cake according to directions using a 9 x 13 pan. Remove from oven and let col completely.
Crumble your cooled carrot cake into a large bowl. Using your hands, crumble the cake until it is in fine crumbs.
Slowly add spoonfuls of frosting until the mixture is moist. Each cake will be a different level of moistness so you will need to test yours to see how much frosting is needed.
Test a small amount to see if it can hold a ball shape when molded together. (But the general mixture should still look a bit crumbly)
Roll out the cake into small balls (Refer to my pictures for general size)
In a medium sized bowl place 1 cup of white chocolate chips with 1/2 tbsp. vegetable oil in the microwave*. Microwave for 30 seconds, stir, and microwave for another 25 seconds. Stir until melted or return to the microwave for a little longer.
I work with small batches of white chocolate since it hardens quickly.
Dip mini cake balls into the chocolate until covered.
I scoop up the ball onto a fork to let the excess chocolate drip off in between the fork prongs. Tap gently if needed.
Roll the cake ball off the fork onto a sheet of parchment paper and let harden.
Continue to repeat steps 5 through 8 until all of the balls are dipped in chocolate making sure to dye one of your white chocolate batches orange and one green.
Want some more Easter?