If you love traditional carrot cake, then you will love these Carrot Cake Truffles. They are bite-sized, delicious, and perfect for any occasion. They look like the perfect tiny bite of carrot cake, but they are in truffle form. Each bite is the perfect texture!
These are perfect to have as a snack or even as a dessert! They are sure to please anyone who loves carrot cake. So, next time you want a little something sweet, try these Carrot Cake Truffles!
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❤️ Why You’ll Love This Recipe
- Bite-sized: These truffles are the perfect size for a quick snack or dessert.
- Delicious: They taste just like traditional carrot cake, but in truffle form.
- Perfect for any occasion: Whether you are celebrating a special occasion or just want a snack, these truffles are perfect.
- Easy to make: These truffles are easy to make and only require a few simple ingredients.
🛒Ingredients
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- all purpose flour
- baking soda
- ground cinnamon
- salt
- granulated sugar
- large eggs, beaten
- vegetable oil
- vanilla extract
- shredded or grated carrots
For the Cream Cheese Frosting:
- unsalted butter, room temperature
- cream cheese, room temperature
- powdered sugar
- vanilla extract
For the coating:
- white chocolate morsels or almond bark
- finely chopped pecans
- vegetable shortening or coconut oil, if needed
See the recipe card below for quantities.
🔪 How to Make Carrot Cake Truffles
Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with nonstick cooking spray.
Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl.
Combine the beaten eggs, oil, and vanilla and stir into the dry mixture.
Stir until the ingredients are moistened. Add the shredded carrots and stir until all ingredients are truly mixed. The batter will be thick.
Transfer the batter to the prepared baking dish.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Let the cake cool in the baking dish until completely cooled.
Meanwhile, prepare the icing by beating the butter and cream cheese at medium speed until light and fluffy, about 6 minutes, scraping down halfway. Add the powdered sugar and vanilla, beating at low speed until mixed and then medium speed until fluffy.
When the cake is cooled, scrambled the cake with two forks. Stir the icing into the cake until completely mixed.
Prepare a large rimmed baking sheet with a piece of parchment paper. Portion the cake using a 1 inch scoop and roll into balls.
Place the balls on the prepared baking sheet and freeze for at least 20 minutes.
Decorating Carrot Cake Truffles
Place the white chocolate morsels into a microwave safe bowl with the shortening or coconut oil. Microwave in 30 second increments, stirring well between each heating, until the chocolate is completely melted.
Dip the cake balls into the melted white chocolate allowing the excess to run back into the bowl. Place the covered cake balls on wax or parchment paper and sprinkle immediately with chopped pecans. Allow the chocolate to set completely before serving.
Store in an airtight container between layers of waxed or parchment paper in the refrigerator or freezer. If frozen, allow to thaw before serving.
Hint: If you don’t have parchment paper, aluminum foil will work in a pinch.
📝Variations
There are many variations you can make with these Carrot Cake Truffles.
- Extra spices – You can add different spices like cinnamon or nutmeg, or even some shredded coconut.
- Add frosting to the top – If you want a frosting-like topping, try melting some white chocolate and drizzling it over the top.
- Dip in extra chocolate – You could also try dipping them in melted dark chocolate for a different flavor. The possibilities are endless!
Do you love truffles? Give these Peanut Butter Truffles a try!
🥄 Equipment
- 8×8 baking dish
- mixing bowls
- whisk
- hand mixer
- rimmed baking sheet
- wax paper or parchment paper
- cookie scoop
- food processor – optional to save time on grating carrots
🥫 Storage
If you are not going to eat all of the truffles right away, you can store them in the fridge for a few days.
These homemade truffles also store well in the freezer in an airtight container for up to three months.
💭 Tips
- Make sure you mix the ingredients together well.
- Refrigerate the mixture for about an hour so it is easier to roll into balls.
- Coat the truffles in a variety of toppings, such as coconut flakes, sprinkles, or chocolate.
- If you are using candy melts instead of white chocolate chips, then you don’t need the shortening.
- If you are not a fan of white chocolate, you can dip these into milk or dark chocolate instead if you prefer.
- Turn these into cake pops by adding them onto a wooden rod or skewer.
- You could also use orange candy melts if you want to make this carrot cake truffles recipe look more festive.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The best way to store them is in an airtight container in the fridge. They should last for about a week that way.
Yes, you can freeze them. Just make sure they are fully cooled before putting them in the freezer.
If you’re a huge fan of carrot cake, then I think you’ll be amazed at what they taste like. They taste just like carrot cake, except they have a truffle texture. It’s the perfect genius combination.
🍽 More Carrot Cake Recipes
Do you enjoy carrot cake? Try these delicious recipes:
🧾 Carrot Cake Truffles Recipe
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Carrot Cake Truffles
Ingredients
For the Cake
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs beaten
- ½ cup vegetable oil
- 1 teaspoons vanilla extract
- 1 ½ cups shredded carrots
For The Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Coating
- 1 cup white chocolate morsels
- 2 teaspoons vegetable shortening or coconut oil if needed
- ½ cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with nonstick cooking spray.
- Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl.
- Combine the beaten eggs, oil, and vanilla and stir into the dry mixture. Stir until the ingredients are moistened. Add the shredded carrots and stir until all ingredients are truly mixed. The batter will be thick.
- Transfer the batter to the prepared baking dish.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Let the cake cool in the baking dish until completely cooled.
- Meanwhile, prepare the icing by beating the butter and cream cheese at medium speed until light and fluffy, about 6 minutes, scraping down halfway. Add the powdered sugar and vanilla, beating at low speed until mixed and then medium speed until fluffy.
- When the cake is cooled, scrambled the cake with two forks. Stir the icing into the cake until completely mixed.
- Prepare a large rimmed baking sheet with waxed or parchment paper. Portion the cake using a 1 inch scoop and roll into balls. Place the balls on the prepared baking sheet and freeze for at least 20 minutes.
- Place the white chocolate morsels into a microwave safe bowl with the shortening or coconut oil. Microwave in 30 second increments, stirring well between each heating, until the chocolate is completely melted.
- Dip the cake balls into the melted chocolate allowing the excess to run back into the bowl. Place the covered cake balls on wax or parchment paper and sprinkle immediately with chopped pecans. Allow the chocolate to set completely before serving.
- Store in an airtight container between layers of waxed or parchment paper in the refrigerator or freezer. If frozen, allow to thaw before serving.
Notes
- Make sure you mix the ingredients together well.
- Refrigerate the mixture for about an hour so it is easier to roll into balls.
- Coat the truffles in a variety of toppings, such as coconut flakes, sprinkles, or chocolate.
- If you are using candy melts instead of white chocolate chips, then you don’t need the shortening.
Nutrition
This turned out so delicious. My entire family loved them. I will be making them again for Easter.
Looks great!