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by Amy @ Mom Spark on February 8, 2020//This post may contain affiliate links.
To honor the carrot cake this spring, we have put together a deliciousrecipefor carrot cake with tangy cream cheese truffles.
Is there really anything better than carrot cake with a tangy cream cheese frosting? Is there?
We say no way. Especially for Easter.
So, to honor the carrot cake this spring, we have put together a delicious recipe for carrot cake truffles that you are sure to love.
Grab the recipe below!
Carrot Cake Truffle Recipe
Contents show
Yield: 2 dozen
To honor the carrot cake this spring, we have put together a deliciousrecipefor carrot cake with thingy cream cheese truffles that you are sure to love.
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Ingredients
- 3/4 cup canola oil
- 2/3 cup granulated sugar
- 1/2 brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- Half teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 10-12 baby carrots or 2 medium carrots finely grated
- 8 oz brick cream cheese softened
- 12 oz bag Wilton bright white candy melts
- 1/3 cup pecan pieces finely chopped
Instructions
Preheat oven to 350°. Grease a 8x8 square baking pan and set aside.
In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
Add the flour and mix well to incorporate.
Fold in the grated carrots.
Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
Cool on a wire rack for 15 minutes.
Line a large cookie sheet with wax or parchment paper and set aside.
Add the softened cream cheese to a medium mixing bowl.
Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
Chill for 20 minutes to allow the chocolate to completely harden.
ENJOY!!
*Store in an airtight container up to 3 days.
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posted in: Cake + Cupcakes, Easter, Easter, Food
9 comments
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Bee — Reply
Wow very interesting way of making carrot cakes! I think I already have something to bring when we have our next bakeoff at our office. these are so awesome! i need to try these!
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Mom Spark — Reply
Let me know how they go!
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Bea — Reply
Thanks for sharing! I love carrot cake but had never thought to make truffles. I can’t wait to make these. I make the pecan pie truffles and they are absolutely delicious! Will let you know how these come out in the next couple of days!!
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Mom Spark — Reply
Yay! I really hope you enjoy them! Keep me posted. 🙂
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Bethany — Reply
Yay! I’m excited to make these this weekend for Easter. I was looking for a small batch recipe that didn’t use a cake mix. This will make the perfect size batch for what I need! I’m going to shape them and cover them in orange candy melts to look like carrots
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Mom Spark — Reply
Keep me posted on what you think of them!
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Mojoblogs — Reply
This looks good and delicious. Haven’t tried carrot cake truffles before. Can’t wait to recreate this! Thank you!
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Mom Spark — Reply
Let me know how it goes!
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Robin Hall — Reply
can these be frozen?