Easy Carrot Cake Truffles Recipe

Homemade carrot cake combined with tangy cream cheese, coated in candy melts,& sprinkled with chopped pecans – heavenly truffles!

Is there really anything better than carrot cake with a tangy cream cheese frosting? Is there?

We say no way. Especially for Easter.

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

To honor the carrot cake this spring, we have put together a delicious recipe for carrot cake with thingy cream cheese truffles that you are sure to love.

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Ingredients

• 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

Instructions 

• Preheat oven to 350°.  Grease a 8x8 square baking pan and set aside.
• In a large mixing bowl, add the oil, both sugars, eggs and vanilla.  With an electric mixer on medium speed, mix until blended.
• Add the baking soda, baking powder, salt, cinnamon and nutmeg.  Stir to combine.
• Add the flour and mix well to incorporate.
• Fold in the grated carrots.
• Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
• Cool on a wire rack for 15 minutes.
• Line a large cookie sheet with wax or parchment paper and set aside.
• Add the softened cream cheese to a medium mixing bowl.
• 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).
• Shape the mixture into 1 inch balls and place on the lined cookie sheet.  Chill for 20 minutes.
• 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.
• 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.
• 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).
• Chill for 20 minutes to allow the chocolate to completely harden.
• ENJOY!!
• *Store in an airtight container up to 3 days.

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Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.