Carrot Cake Truffles Recipe
These Easy Carrot Cake Truffles are the ultimate shortcut to a gourmet spring dessert. By using a boxed mix and creamy frosting, you create a moist, spiced center that pairs perfectly with a crisp white chocolate shell.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 25 truffles
- Cuisine: American
Ingredients
1 box carrot cake mix – 15.25 oz
1 cup water – 235ml
1/3 cup vegetable oil – 80ml
3 eggs – large
1/2 cup vanilla frosting – store-bought or homemade
16 ounces vanilla almond bark – or white candy melts
25 royal icing carrots – for decoration
Instructions
Pre-heat your oven to 350F (175C).
In a large mixing bowl, combine the carrot cake mix, water, oil, and eggs. Beat until the batter is smooth.
Pour the batter into a 9×13 pan and bake for approximately 30 minutes or until a toothpick comes out clean.
Allow the cake to cool completely in the pan.
Crumble the cooled cake into a large bowl until no large chunks remain.
Add the vanilla frosting to the crumbs. Using clean hands, mix until the dough holds together when squeezed.
Roll 1 tablespoon of dough at a time into a tight ball.
Place balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
Melt the vanilla almond bark in the microwave in 30-second intervals, stirring until smooth.
Using a toothpick or skewer, dip each chilled cake ball into the melted coating. Tap off the excess.
Place back on parchment paper. Drizzle remaining coating over the top for texture.
Immediately add a royal icing carrot to each truffle before the coating sets.
Let the truffles sit for 15 minutes until completely hardened.
Notes
• You can substitute white almond bark with white candy coating chips or high-quality white chocolate.
• If the mixture is too dry to roll, add 1 tablespoon of extra frosting at a time.
• Use a melon baller or small cookie scoop for perfectly uniform truffles.
Find it online: https://pinchofwarmthbakes.com/carrot-cake-truffles/