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carrot cake truffles

carrot cake truffles

These carrot cake truffles combine everything we love about traditional carrot cake—warm spices, tender cake, and cream cheese frosting—into one perfect, poppable bite.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 30 truffles servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 standard 9x13 inch carrot cake (baked and cooled)
  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 oz white chocolate chips or melting wafers
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 teaspoon ground cinnamo

Method
 

  1. Crumble your completely cooled carrot cake into a large mixing bowl.
  2. Add the softened cream cheese, powdered sugar, vanilla extract, and cinnamon to the cake crumbs and mix thoroughly.
  3. Using a small cookie scoop or tablespoon, portion out the mixture into approximately 1-inch balls and roll each portion into smooth truffles.
  4. Refrigerate the shaped truffles for at least 30 minutes or freeze for 15 minutes.
  5. Melt your white chocolate chips according to package directions.
  6. Dip each chilled truffle into the melted chocolate and tap off excess chocolate.
  7. Before the chocolate sets, sprinkle with chopped nuts or drizzle with additional melted chocolate for decoration.

Notes

Use quality ingredients for the best flavor. These truffles can be made in advance and stored in the refrigerator for up to two weeks or frozen for up to three months.