I first discovered cake balls several years ago at a booth at our Saturday market. What a deliciously decadent concept, I thought. So moist, rich, creamy and packed with flavor. All of the wonder of cake, in bite sized ball form. A big bag of carrots was staring me down from inside my fridge this morning, so I decided what better time to try and make my own carrot cake balls. I started with a boxed spice cake mix (how semi homemade I felt), to which I added the eggs, water and oil as directed on the box, in addition to about a cup of shredded carrots, a dash of cinnamon, a splash of vanilla, and some grated fresh ginger, and baked according to the manufacturer’s instructions. While it baked I mixed eight ounces of softened cream cheese, one stick of butter, a splash of vanilla, and enough powdered sugar to make a thick icing (though store bought cream cheese frosting would work equally well also). I crumbled the cooled, cooked cake into a big bowl and added some of the frosting to it along with a teaspoon or so of freshly grated orange zest, and more grated fresh ginger, and gave it a stir until it was thoroughly combined (it should be moist enough to form a ball without being too moist to hold together). I rolled balls of the cake mixture, and put them in the freezer for about forty five minutes, to make them easier to work with. Meanwhile, I melted white chocolate chips over a double boiler, and dunked each of the cold balls (using a tooth pick stuck into the top of each to dip, then carefully removed, patching the hole with a little dab of the melted chocolate), and topped each with a few orange and white sprinkles. What a charmingly easy little treat. And you can do it with any flavor of cake you can think of. It’s genius! Enjoy!