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square image of a carrot cake truffle bit in half on a white platter

Carrot Cake Truffles

These Carrot Cake truffles are sweet, creamy, and full of flavor - you'll love them! They will be the star of the party!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 60 Truffles
Calories: 78kcal
Author: Wendy


For the Cake

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs beaten
  • 1/2 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 1 1/2 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


  • Preheat the oven to 350 degrees. Prepare an 8x8 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.


Store the carrot cake truffles in the fridge in an airtight container for up to one week. You can also freeze the cake balls for up to two months.
  • 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.


Serving: 1Carrot Cake Truffle | Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg