Easy Carrot Cake Truffles
Creamy carrot cake centers blended with tangy cream cheese and vanilla, then dipped in a decadent white chocolate shell and finished with festive sprinkles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 80 minutes
- Yield: 24 truffles
- Cuisine: American
Ingredients
1 box carrot cake mix – 15.25 oz (plus box ingredients)
8 oz cream cheese – softened
1 cup powdered sugar – sifted
1 teaspoon vanilla extract – pure
2 cups white chocolate chips – high quality
Orange and green sprinkles – for decoration
Instructions
Bake the carrot cake according to the package instructions in a standard cake pan. Allow it to cool completely to room temperature.
Crumble the cooled cake into a large mixing bowl using your hands or a fork until no large pieces remain.
Add the softened cream cheese, powdered sugar, and vanilla extract to the cake crumbles. Mix until the dough is cohesive and smooth.
Roll the mixture into 1-inch balls (about 1 tablespoon each) and place them on a parchment-lined baking sheet.
Refrigerate the cake balls for at least 30 minutes to firm up.
Melt white chocolate chips in the microwave in 30-second increments, stirring well between each, until completely smooth.
Using a fork, dip each truffle into the chocolate. Tap off the excess and return to the parchment paper.
Immediately top with orange and green sprinkles before the chocolate sets.
Chill in the refrigerator for 15 minutes to fully set the coating before serving.
Notes
• Ensure the cake is completely cooled before crumbling to avoid a gummy texture.
• Use a cookie scoop to ensure all truffles are the exact same size.
• If the chocolate is too thick for dipping, stir in 1 teaspoon of coconut oil or vegetable shortening.
• Store in an airtight container in the fridge for up to one week.
Find it online: https://pinchofwarmthbakes.com/easy-carrot-cake-truffles/