Carrot Cake Truffles
Carrot cake got fancy with a luscious chocolate coating.
Carrot Cake Truffles are like eating your favorite cake, just in an easy, popable form. Decorated with a garnishing of toasted, buttery pecans will make for an easy, eye-catching treat.
Carrot cake is, to me, the ultimate cake. This cake popularized in the 70s and 80s hasn’t retrograded and has been a bedrock staple in our dessert lexicon. While a slice of carrot cake is divine, having something a little easier to serve is pinnacle, especially for gatherings. Classic carrot cake has tons of mix-ins, making the cake hard to slice, resulting in a completely shredded cake. After a few people have sliced into a carrot cake, it looks like a monster ripped through the layers. Here, with these Carrot Cake Truffles, there’s no slicing, simply serve and enjoy!
The ingredient list is short. To make things easy, make a carrot cake from a cake mix, but you can also use your recipe for your favorite carrot cake. Since you want a small, even crumb, it’s best to use a recipe that’s free of nuts, raisins, and pineapple.
After baking and cooling your cake, go ahead and crumble the cake into a bowl until you get mostly even crumbs.
If you thought the crumbling cake was messy, then you may not be prepared for the next step. Mix the cream cheese into the crumbs. After messing around with a spatula and a mixer, clean or gloved hands led to the best, most evenly combined results.
Using a scoop or a tablespoon, portion the mixture into even balls, rolling in your hands for even shaping.
Place onto a parchment-lined pan and pop them in the refrigerator for one hour.
As the cake portion of these truffles is nearing their rest, start melting your coating in the microwave. Both almond bark and candy melts work fine for this.
Taking forks or a toothpick, dip each truffle into the melted coating, tapping to remove the excess coating. Place the truffles back onto the parchment-lined sheet pan.
You can leave the truffles as is, but I went and garnished the still-wet truffles with a sprinkling of toasted and chopped pecans.
These Carrot Cake Truffles are wonderful desserts that transport well and are surprisingly satisfyingly rich! The cream cheese mixed with the carrot cake balances the sweetness of the white coating, making for a well-rounded taste.
Carrot Cake Truffles
Ingredients
- Carrot cake box mix, plus oil, water, and eggs needed
- 8 ounces cream cheese, room temperature
- 1 lb almond bark, or candy melts
- 1/3 cup chopped toasted pecans
Preparation
- Prepare carrot cake according to package instructions. Once baked, let rest for 5 minutes in the pan, before inverting onto a wire rack to cool completely.
- Line a large cookie sheet with parchment paper, set aside.
- In a large bowl, crumble carrot cake until it is a fine, uniform crumb.
- Using clean hands or while wearing gloves, mix the cream cheese into the cake crumbs.
- Use a tablespoon or a small cookie scoop to portion out the truffles, rolling to shape into a more uniform ball.
- Place onto prepared baking sheet and refrigerate for 1 hour.
- In a microwave safe bowl, melt the white chocolate bark or candy melts in 30 to 40 second intervals, stirring between each interval. Do this until bark is completely melted.
- Use two forks or a skewer to dip each truffle into the melted bark, tap off excess, and place back onto the parchment-lined pan.
- Decorate the top of each truffle with a sprinkling of chopped pecans.
- Place the tray back into the refrigerator for the truffles to harden completely. Around 60 to 90 minutes.
Recipe adapted from Dessert On A Dime.