CARROT CAKE BALL TRUFFLES

Spring has finally sprung, officially. We may be waiting for the weather to catch up to the date on the calendar but I am in full spring mode.

I am so ready for warm weather, flowers, and Easter. Because Easter means Easter candy. And, oh yes, I am so ready for it all- peanut butter eggs, jelly beans. Bring them on!

Ingredients

• 2 C sugar
• 1 C canola oil
• 4 large eggs
• 2 C flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 2 C shredded carrots
• 1 C pecan chips plus 1/2 C for topping
• 1 container of cream cheese frosting
• 1 16 oz bag of Ghirardelli white chocolate melting wafers

Instructions

1. Spray a 9x13 baking dish with non stick cooking spray and set aside
2. Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
3. Using a standing mixer, mix until combined the sugar, oil and eggs
4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
5. Fold in the shredded carrots and 1 C pecan chips
6. For full instructions : 4sonrus.com

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