Is there really anything better than carrot cake with a tangy cream cheese frosting? Is there?
We say no way.
So, to honor the carrot cake this spring, we have put together a delicious recipe for carrot cake truffles that you are sure to love. Grab the recipe below!
Carrot Cake Truffle Recipe
Yield: 2 dozen
- 3/4 cup canola oil
- 2/3 cup granulated sugar
- 1/2 brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- Half teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 10-12 baby carrots or 2 medium carrots, finely grated
- 8 oz brick cream cheese, softened
- 12 oz bag Wilton bright white candy melts
- 1/3 cup pecan pieces, finely chopped
1. Preheat oven to 350. Grease a 8x8 square baking pan and set aside.
2. In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
3. Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
4. Add the flour and mix well to incorporate.
5. Fold in the grated carrots.
6. Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
5. Cool on a wire rack for 15 minutes.
6. Line a large cookie sheet with wax or parchment paper and set aside.
7. Add the softened cream cheese to a medium mixing bowl.
8. Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
9. Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
10. Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
11. Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
12. Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
13. Chill for 20 minutes to allow the chocolate to completely harden.
*Store in an airtight container up to 3 days.