Carrot Cake Rice Krispies Treats
These delicious no bake carrot cake rice krispies treats combine the amazing flavors of carrot cake with the chewy crunchy texture of rice krispies treats for an amazing spring time dessert. Topped with a cream cheese fudge drizzle these have all the flavors of carrot cake in easy to make cereal treats!
Why we love this recipe-
Carrot cake is one of my favorite spring desserts! There is something about the spice of the cake and the tart cream cheese frosting that is an amazing taste combination. Making carrot cake from scratch or from a carrot cake mix can be time consuming and heat up the kitchen. These cereal treats are an easy dessert don’t require any baking and come together quickly and easily.
The treats themselves have a delicious blend of cinnamon and nutmeg to mimic the flavor of a carrot cake, and the topping is cream cheese based but the white chocolate makes it fudge like for a rich and creamy touch. They are a great Easter dessert, spring time treat, or snack for any time of year! If you love carrot cake and are looking for new dessert options full of the classic flavor these are a great addition!
If you’ve ever made regular rice krispies treats you’ll be familiar with the technique used to make these carrot cake rice krispies treats they are super simple and great to make with kids!
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FAQ & TIPS-
Can I add food coloring?
One notable thing about these treats is that they might not be the orange color you’d expect from something carrot flavored. If you’d like a more vibrantly colored treat you can add a couple of drops of orange food coloring. I recommend using gel food coloring for the best color without having to add too much coloring.
Can I spread the topping instead of drizzling?
This recipe has a delicious cream cheese fudge drizzle that adds a delicious flavor to each bite. If you would like a thicker layer of cream cheese frosting flavor you can spread the topping across the top of your treats before cutting. For a thicker layer you can double the topping recipe.
Do I have to use parchment paper?
For best results I always line my pan with parchment paper it makes it super easy to get the treats out once they are cooled. But if you don’t have parchment you can butter your pan with a little bit of butter. A well greased pan helps the treats come out easily.
Carrot Cake Rice Krispies Treats Ingredients-
For the Rice Krispies Treats-
4 Tbsp Salted Butter– The butter will be melted so there is no need to soften. If you have unsalted butter you can add a pinch of salt when you melt it.
10 oz Bag Mini Marshmallows– I like to use mini marshmallows because they melt faster, you can use large marshmallows if you’d like.
1 ½ tsp Cinnamon– Use nice fresh cinnamon for best results.
½ tsp Nutmeg– Use fresh ground nutmeg.
6 Cups Rice Krispies Cereal– You can use any brand of crispy rice cereal.
¼ Cup Grated Carrots– Finely grate fresh carrots for best results.
For the Topping-
2 oz Cream Cheese– Your cream cheese needs to be softened to room temperature.
1 Tbsp Butter– I like to use salted butter, make sure it is softened before starting.
1 Cup Powdered Sugar– Make sure your powdered sugar is fresh and lump free. (also called icing sugar or confectioners sugar)
¼ tsp Vanilla– Use pure vanilla extract.
1/3 Cup White Chocolate Chips– Use fresh white chocolate chips, you can also use white chocolate chopped into chunks.
Here’s how to make these carrot cake rice krispie treats-
First you’ll want to prepare a 13×9 inch baking pan. Line it with parchment paper, grease thoroughly with butter, or spray with nonstick cooking spray.
Place 4 tablespoons of butter and the marshmallows in a large saucepan and heat on medium-low heat, melt butter and marshmallows, stirring frequently until smooth.
Remove from the heat and add in cinnamon, nutmeg, carrots and cereal to the melted marshmallow mixture. Stir until spices are well incorporated and the cereal is evenly coated.
Pour the cereal mixture into your prepared pan and gently press mixture it down evenly into the corners and edges of the pan. I like to butter my hands to press the cereal mixture down, but you can also use a spatula or spoon.
Set aside and allow to cool completely.
Once cooled you can cut the treats before topping or you can top the whole pan without cutting. If cutting before topping, remove from the pan and cut into 8-12 even pieces.
To make the topping-
Place the butter and cream cheese in a mixing bowl and mix with an electric mixer until well mixed.
Next add in the vanilla and powdered sugar and continue to mix until well incorporated.
Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring in between until melted and smooth.
Add the melted chocolate to the cream cheese mixture and mix on low until well mixed.
Place the topping in a piping bag drizzle across the cut cereal treats individually or across the whole pan.
Allow to cool before serving. Store in an airtight container.
Carrot Cake Rice Krispies Treats
Ingredients
- 4 Tbsp Salted Butter
- 10 oz Bag Mini Marshmallows
- 1 ½ tsp Cinnamon
- ½ tsp Nutmeg
- 6 Cups Rice Krispies Cereal
- ¼ Cup Grated Carrots
- Topping
- 2 oz Cream Cheese- Softened
- 1 Tbsp Butter
- 1 Cup Powdered Sugar
- ¼ tsp Vanilla
- 1/3 Cup White Chocolate Chips
Instructions
- Here’s how to make these carrot cake rice krispie treats-
- First you’ll want to prepare a 13×9 inch baking pan. Line it with parchment paper, grease thoroughly with butter, or spray with nonstick cooking spray.
- Place 4 tablespoons of butter and the marshmallows in a large saucepan and heat on medium-low heat, melt butter and marshmallows, stirring frequently until smooth.
- Remove from the heat and add in cinnamon, nutmeg, carrots and cereal to the melted marshmallow mixture. Stir until spices are well incorporated and the cereal is evenly coated.
- Pour the cereal mixture into your prepared pan and gently press mixture it down evenly into the corners and edges of the pan. I like to butter my hands to press the cereal mixture down, but you can also use a spatula or spoon.
- Set aside and allow to cool completely.
- Once cooled you can cut the treats before topping or you can top the whole pan without cutting. If cutting before topping, remove from the pan and cut into 8-12 even pieces.
- To make the topping-
- Place the butter and cream cheese in a mixing bowl and mix with an electric mixer until well mixed.
- Next add in the vanilla and powdered sugar and continue to mix until well incorporated.
- Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring in between until melted and smooth.
- Add the melted chocolate to the cream cheese mixture and mix on low until well mixed.
- Place the topping in a piping bag drizzle across the cut cereal treats individually or across the whole pan.
- Allow to cool before serving. Store in an airtight container.
Can’t wait to try this
Carrot cake has always been my specialty.