As posted on Dallas Morning News

Ingrediemst:

• 2 cups flour
• 2 cups sugar
• 1/3 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs
• 1 ½ cups vegetable oil
• 4 medium carrots, coarsely shredded (see note)
  

Cream-Cheese Frosting (recipe follows)
Dark-Chocolate Confectionery Coating (recipe follows)
Preheat oven to 350 F; grease and flour 2 (9-inch) cake pans. Sift the flour, sugar, cocoa, salt, baking powder and baking soda into a medium bowl.
With an electric mixer, beat the eggs and oil together at low speed until well-combined. Add the flour mixture, beating until just combined. Stir in the carrots. Pour into prepared cake pans. Bake on the middle oven rack for 50 minutes or until a toothpick inserted in the middle of cake comes out clean. Remove from oven, allow to cool slightly; while still warm, crumble the cake into a large bowl. With a fork, mash in Cream- Cheese Frosting. Chill mixture for at least 2 hours.

With your hands, form the mixture into 1 ½ -inch balls; place balls on wax paper, and freeze at least 6 hours.

Using toothpicks or a fork, dip each ball into warm melted Dark- Chocolate Confectionery

Coating, working in small batches. Set on wax paper to cool.

Makes 4 dozen.

Note: Coarsely chop the carrots for a bit of orange in the finished balls.

Cream-Cheese Frosting:

Cream 8 ounces softened cream cheese and 4 tablespoons softened butter with an electric mixer at medium speed until fluffy and smooth. Add 1 tablespoon vanilla extract and 1 cup powdered sugar; beat at high speed until creamy.

Dark-Chocolate Confectionery Coating: Heat and stir 48 ounces (3 pounds) dark-chocolate flavor confectionery coating wafers, using a double boiler or microwave oven, just until melted, stirring until smooth, using care not to scorch.

SOURCE: Sarah Hardin