Carrot Cake Cheese Ball
This carrot cake cheese ball recipe makes a yummy dessert for Easter or any other spring time occasion. With a creamy carrot cake base and a coating chock full of chopped pecans, coconut flakes, and diced matchstick carrots, this is the perfect way to finish off your spring celebrations.
One of my favorite desserts to make when I entertain is definitely a cheese ball.
Heck, I love making savory cheese balls as appetizers too.
They are just so easy to make and so fun to enjoy!
The prep is quick and you can serve so many dipping options so there’s something for everyone to enjoy.
Ingredients
To make this you’ll need:
- Cream cheese– Full fat cream cheese softened to room temperature
- Carrot cake mix– 1 cup of your favorite brand of carrot cake dry cake mix
- Powdered sugar– Do not sub granulated or the cheese ball will be unpleasantly gritty.
- Coating ingredients– Chopped pecans, coconut flakes, and diced match stick carrots
How to Make
Making a carrot cake cheese ball is much easier than making an actual carrot cake- in fact it’s pretty much the same as making a Basic Dessert Cheese Ball!
To do it, whip together the cream cheese, carrot cake mix, and powdered sugar in a mixing bowl until evenly combined.
Once the ingredients are smooth and fluffy, scrape the mixture into a ball shape with a spatula.
Then, transfer the cream cheese ball to a waiting piece of plastic cling wrap.
Wrap up the mixture up tightly and gently shape it make it into a nice round ball.
Freeze the ball for 1 hour.
When the hour is up, toss the chopped pecans, coconut flakes, and diced carrot together in a small bowl.
Transfer the mixture to a shallow dish or flat plate.
Then, remove the cheese ball from the freezer and carefully unwrap it, setting it in the center of the topping mixture.
Spoon the topping mixture up and over the cheeseball, pressing in gently and turning to coat as needed until the ball is completely covered.
Serve with your favorite dipping options, and enjoy!
Dipping Options
I love serving sweet cheese balls like this one with sweet dippers like:
- graham crackers
- Nilla wafers
- strawberries
- pretzels
Storing
If you have any of the cheese ball leftover, wrap it tightly in plastic wrap and store it in an airtight container in the fridge for up to 3 days.
Before enjoying it again, let it soften outside of the fridge for about half an hour or so.
Tips and Tricks
- It will make this so much easier if you let the cream cheese come to room temperature first. If you try to work with it cold, it will be harder to incorporate the sugar and cake mix into it.
- You don’t need butter in this ball unlike some other variations because of the cake mix.
- Make sure to keep the ball wrapped in plastic while you shape it to keep it food safe for your guests and save you from messy hands.
Other Easter Cheese Ball Recipes
This carrot cake cheese ball recipe makes a delicious end to any spring time celebration.
Make it for your next gathering and enjoy!
Looking for other Easter cheese ball recipes?
Try these:
- Easter Bunny Butt Chocolate Cheesecake Cheese Ball
- Carrot Shaped Bacon Cheddar Ranch Cheese Ball
- Cookies & Cream ‘Peeps’ Cheeseball
If you’ve tried this easy CARROT CAKE CHEESE BALL RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Carrot Cake Dessert Cheeseball
Ingredients
For The Cheese Ball
- 2 8 oz blocks cream cheese softened
- 1 cup carrot cake mix
- 2 cups powdered sugar
For The Coating
- 1/2 cup chopped pecans
- 1/2 cup coconut flakes
- 1/2 cup match stick carrots diced
Instructions
- Add the cheese ball ingredients to a mixing bowl, whip together with a hand mixer until evenly combined.
- Using a spatula, scrape the mixture into a ball shape. Transfer the cream cheese ball to a waiting piece of plastic cling wrap. Wrap up tightly, and gently shape to perfect the ball.
- Freeze for 1 hour.
- In a small bowl combine the chopped pecans, coconut flakes, and diced carrot. Transfer the mixture to a shallow dish or flat plate.
- Remove the stiff cheeseball from the freezer, carefully unwrap, and place it in the center of the topping mixture.
- Spoon the topping mixture up and over the cheeseball, pressing in gently and turning to coat as needed until it's complete evenly covered.
- Serve with your favorite dipping options, and enjoy!
Notes
- It will make this so much easier if you let the cream cheese come to room temperature first. If you try to work with it cold, it will be harder to incorporate the sugar and cake mix into it.
- You don't need butter in this ball unlike some other variations because of the cake mix.
- Make sure to keep the ball wrapped in plastic while you shape it to keep it food safe for your guests and save you from messy hands.
Nutrition
