Carrot Cake Truffles
If you love carrot cake, you’ll love these cute carrot cake truffles! These bite-sized treats are made with carrot cake and cream cheese with an almond bark coating.
Carrot Cake Truffles
Carrot Cake Truffles are a fun way to enjoy the flavor of carrot cake.
You’ll love how easy these are to put together, and they make a great treat to bring to Easter gatherings or parties.
Whether you’re making them for a holiday or just because, these carrot cake truffles are always a hit!
Ingredients
Carrot Cake Mix: You can use any brand you prefer, but make sure it’s a carrot cake mix for the best flavor.
Eggs, Oil, and Water: These ingredients are needed to prepare the carrot cake mix, just as directed on the box.
Cream Cheese: Make sure to pull it out of the fridge about 30-60 minutes before making to allow it to come to room temperature.
Vanilla Almond Bark: If you prefer, you can use white chocolate chips, but almond bark melts more evenly.
Roasted, Salted Pecans: Chop them small so they can be easily sprinkled on top.
How to Make
Preheat the oven as directed on the carrot cake box.
Prepare the cake mix according to the box instructions, using the required water, oil, and eggs.
Once the cake is baked, set it aside to cool completely.
Crumble the cooled cake into a large mixing bowl.
Add the softened cream cheese to the bowl and use your hands or a spatula to combine the cake and cream cheese well until smooth and fully incorporated.
Line a baking sheet with parchment paper.
Use a cookie scoop to portion out the mixture and roll it into balls.
Continue until all the cake mixture is used.
Place the cake balls in the freezer for about 30 minutes to firm up.
Melt the vanilla almond bark by microwaving it in 30-second intervals, stirring between each session until smooth.
Once the almond bark is melted, use a fork to dip each cake ball into the bark, making sure it is coated.
Let any excess almond bark drip off before placing the coated truffles on the parchment paper.
Quickly sprinkle each truffle with the chopped roasted pecans.
Once all the truffles are coated, chill them in the fridge for about 1 hour or until the almond bark has set.
Tips & Tricks
Here are some tips & tricks for making these carrot cake truffles:
Let the cake cool completely: Make sure the cake is completely cool before crumbling it. If it’s too warm, the mixture will be too soft.
Use different coatings: You can coat the truffles in white chocolate, dark chocolate, or even milk chocolate instead of almond bark.
Try different toppings: Sprinkle the truffles with crushed graham crackers, toasted coconut, or even more chopped nuts for variety.
Add a drizzle: For an extra touch, drizzle melted chocolate over the top of the truffles before chilling them.
Leftovers/Storage
Store leftover truffles in an airtight container in the fridge for up to 1 week.
If you’d like to freeze them, place the truffles on a baking sheet in a single layer and freeze for 2 hours.
After freezing, transfer them to a freezer-safe container and store for up to 2 months.
F.A.Q.
Can I make truffles with leftover carrot cake?
Yes! You can use leftover carrot cake, crumble it up, and mix in the cream cheese as you would with a freshly baked cake.
How do I prevent the coating from cracking?
Make sure to let the almond bark cool slightly before dipping the truffles, as too-hot candy can cause cracking.
Why is my cream cheese mixture lumpy?
Your cream cheese may not be softened enough. Let it sit at room temperature for 15-20 minutes before using.
What should I do if the almond bark is too thick?
If the almond bark becomes too thick, add a little vegetable oil or shortening to thin it out for easier dipping.
Carrot Cake Truffles
Ingredients
- 15.25 ounce carrot cake mix, plus ingredients from the back (water, oil, eggs) 1 box
- 8 ounces cream cheese
- 24 ounces vanilla almond bark
- 1/4 cup Roasted, salted pecans chopped small
Instructions
- Prepare the carrot cake, according to the box directions, and set the cream cheese out to soften.15.25 ounce carrot cake mix, plus ingredients from the back (water, oil, eggs), 8 ounces cream cheese
- Allow the cake to cool completely, and then crumble into a large mixing bowl.
- Drop the cream cheese into the bowl by spoonful. Use a spatula to fold the cream cheese in, or for best results, use your hands to combine the cream cheese and cake well.
- Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop the cake mixture, and roll into a ball. Continue with all of the cake.
- Freeze the cake balls for 30 minutes.
- Melt the almond bark by microwaving for 30 second increments, stirring well in between.24 ounces vanilla almond bark
- Cover the cake balls, by placing them onto a fork, and spooning the melted candy over the top, until coated. Let the excess candy drip off.
- Place them onto the parchment paper, and quickly sprinkle with chopped pecans.1/4 cup Roasted, salted pecans
- Chill the coated cake balls in the refrigerator for 1 hour, or until the candy has set.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
