If you’re looking for an easy-to-make dessert that’ll impress your guests, look no further than these carrot cake truffles. They’re simple to make and taste delicious! These are the perfect treats for any occasion.
If you’re looking for an easy-to-make dessert that’ll impress your guests and a fan of carrot cake, look no further than these carrot cake truffles. They’re simple to make and taste delicious!
This carrot cake truffles recipe are easy to make and they taste just like carrot cake. They’re perfect for any occasion – from a birthday party to a holiday get together.
Carrot Cake Truffles are moist, sweet and tangy filled with a cream cheese frosting that’ll make your mouth water just thinking about it! They’re then finished off beautifully in a sweet candy coating.
How to Make Easy Carrot Cake Truffles
Ingredients:
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 grated carrots
For the icing:
- 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 non stick cooking spray.
Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl or the bowl of a stand mixer.
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 into fine crumbs. Stir the icing into the crumbled cake until completely mixed and becomes a crumbly consistency.
Prepare a large rimmed cookie sheet with a piece of parchment paper. Portion the cake using a cookie scoop and roll into little balls. Place the carrot cake 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 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 pecan bits.
Allow the melted chocolate to set completely before serving.
To make your bite-sized truffle into cake pops, add a lollipop stick into the truffle filling,
Store in an airtight container between layers of waxed or parchment paper in the refrigerator or freezer. If frozen, allow to thaw before serving.
Easy Carrot Cake Truffles Recipe
Ingredients
- 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 icing:
- 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 whiite 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 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.