Carrot Cake Truffles
Carrot Cake Truffles are a fun and easy way to enjoy the classic flavors of carrot cake in a bite-sized treat.
This no-bake dessert combines crumbled carrot cake with cream cheese frosting, rolled into balls, and coated in a smooth white chocolate shell.
With a soft, spiced filling and a crisp outer layer, they deliver the perfect balance of texture and flavor.
Whether you’re making them as an Easter dessert or just to satisfy a craving, they’re a great make-ahead option that stores well.
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How to Make Carrot Cake Truffles
- Grab your ingredients, a mixing bowl, and a baking sheet.
- Crumble the Cake: Bake and cool the carrot cake and break it into fine crumbs in a large bowl.
- Mix with Frosting: Stir in the cream cheese frosting until the mixture holds together.
- Form into Balls: Roll the mixture into small, evenly sized truffles and place on a lined baking sheet.
- Chill: Refrigerate the truffles for at least 30 minutes to firm up.
- Coat and Decorate: Dip each truffle in melted chocolate, then set on parchment paper to harden. Add any toppings.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Yes, these truffles are ideal for making ahead. Prepare them up to two days in advance and keep them refrigerated until serving.
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If you’re looking for more Easter carrot recipes, you’ll love to add these to your table:
- Try Easter desserts like Carrot Cake Donuts, which bring all the warm spice and sweetness of classic carrot cake into a soft, bakery-style treat that’s perfect for brunch or dessert.
- Or make Carrot Cake Dip, a creamy, no-bake dessert dip that tastes just like cake batter perfect for dipping graham crackers, cookies, or fresh fruit.
- From simple designs to show-stopping cake toppers, these Carrot Cake Decorating Ideas are fun and creative.
Carrot Cake Truffles Recipe
Ingredients
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
Frosting:
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate 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.