Prep 45 mins
Cook 20 mins
If you have a bit of time, then these are well-worth the time to make, kids just love these. Although this recipe makes nine balls, my advice to you is you better double or even triple the recipe, cause these are so good, you are going to need to! Prep time includes boiling the carrots
- 9 large marshmallows
- 1 cup soft breadcrumbs
- 1 tablespoon sugar
- 1⁄4 teaspoon cinnamon
- 4 cups peeled carrots, sliced
- 2 cups water
- 3 tablespoons butter, softened
- 1⁄2 cup brown sugar
- 1⁄8 teaspoon nutmeg
- 1 teaspoon grated orange rind
- 1⁄2 cup finely chopped pecans
- 1 cup soft breadcrumbs or 1 cup corn flake crumbs
- Set oven to 375 degrees.
- Grease a 13" x 9" pan.
- Have 9 large marshmallows ready.
- In a bowl, combine 1 cup soft breadcrumbs, sugar and cinnamon.
- Cook carrots in water until soft; drain well, and mash.
- Add the butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup bread crumbs or cornflake crumbs to warmed mashed carrots; mix thoroughly.
- Scoop a heaping tablespoon of the carrot mixture, and press a marshmallow into the center; cover with the carrot mixture to form a ball.
- Roll each ball in crumb mixture, and space balls in a greased baking pan; with a toothpick, make a small hole on the top of the ball for the marshmallow and the air to escape.
- Bake for 20-25 minutes.
- Cool 5 minutes before serving.
I'm giving it 5 stars because it got my veggie hating 5 y.o. to eat carrots (although he didn't know it). I was a bit dissapointed that the balls "pop" when the marshmallow bakes and expands and then leak out, leaving the carrot ball "shell". Still, it was very good with a nice sweet taste. Next time, I might intentionally leave a hole in the top of the ball so the marshmallow comes out of the top and runs down the sides, coating the outside with the melted marshmallow. Carrot Balls will definitely be made in this house again!