Carrot Cake Truffle Recipe – Easy No-Bake Dessert
Carrot Cake Truffles are a fun and easy way to enjoy the classic flavors of carrot cake in a bite-sized treat.
These no-bake desserts combine 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.
How to Make Carrot Cake Truffles
Grab your ingredients, a mixing bowl, and a baking sheet—these Carrot Cake Truffles come together quickly with just a few simple steps!
Crumble the Cake: Break the carrot cake 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 toppings if desired.
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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Check them out these recipes for creative ways to enjoy this classic flavor!
- From simple designs to show-stopping cake toppers, these Carrot Cake Decorating Ideas are fun and creative.
- Explore unique carrot cake ideas, including layered, bundt, and even cheesecake-inspired versions.
- Discover festive Easter carrot recipes, from adorable carrot-shaped treats to delicious spring-inspired desserts.
Carrot Cake Truffles Recipe
Ingredients
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
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.