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–+ servings
Carrot Cake Truffles

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.