Carrot Cake Spoons Recipe

Name: Carrot Cake Spoons Recipe
Prep time: 1 h
Total time: 1 h
Yield: 28 spoons
Ingredients: 2 med. carrots, peeled and root end removed (approx. 5 oz.); 1 C. rolled oats; 2/3 C. shredded, sweetened coconut; ½ C. chopped walnuts; 2 tsp. Spice Islands® Ground Saigon Cinnamon; ¼ tsp. Spice Islands® Ground Ginger; ¼ tsp. salt; 2 Tbsp. Grandma’s® Molasses; 4 oz. cream cheese, softened and cut into chunks; 28 disposable spoons; 3 C. white chocolate chips; 3 Tbsp. Crisco® All-Vegetable Shortening; Sprinkles or candy decorations

Prep Time: 1 hour

Cook Time: n/a

Total Time: 1 hour

Yield: 28 spoons

Rating:

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2 med. carrots, peeled and root end removed (approx. 5 oz.)
1 C. rolled oats
2/3 C. shredded, sweetened coconut
½ C. chopped walnuts
2 tsp. Spice Islands® Ground Saigon Cinnamon
¼ tsp. Spice Islands® Ground Ginger
¼ tsp. salt
2 Tbsp. Grandma’s® Molasses
4 oz. cream cheese, softened and cut into chunks
28 disposable spoons
3 C. white chocolate chips
3 Tbsp. Crisco® All-Vegetable Shortening
Sprinkles or candy decorations

Directions

Cut carrot into roughly 2-inch pieces. Place in a food processor with the “S” blade attachment.
Process carrot until finely chopped.
Remove the chopped carrot and set aside.
In the same food processor bowl (no need to clean it), add the oats, coconut, walnuts, cinnamon, ginger and salt.
Process for 1 minute or until finely chopped.
Add the chopped carrots and molasses to the bowl and process for 30 seconds.
Add the cream cheese and process until a sticky batter has formed (about 30 seconds to 1 minute).
Scoop out 1 tablespoon of truffle batter and place on a spoon, shaping to fit the head of the spoon.
Repeat with remaining batter. Place all spoons on a parchment lined baking sheet and refrigerate 30 minutes.
Place the white chocolate and shortening in a microwave-safe bowl or measuring cup.
Microwave for 30 seconds then stir.
Keep microwaving in 30 second increments, stirring each time, until the mixture is smooth and melted (do not overheat).
Dip a chilled spoon into the chocolate until the truffle is coated. Let the excess drip off and then place on the parchment paper lined pan. Add sprinkles or candy immediately, if using.
Repeat with the remaining spoons.