Carrot Cake Truffles are absolutely divine and so easy to make. These tasty truffles are made with decadent cake and dipped in white almond bark. 

Carrot Cake Truffles in a bowl.
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Carrot cake is so moist and delicious and always a great treat. Everyone loved our homemade Carrot Cake Cupcakes Recipe and these Carrot Cake Mix Cookies. Carrot Cake balls are just as delicious and full of flavor.

It’s so easy to make truffles. We also make Strawberry Truffles.

Why this recipe works

You only need 4 ingredients to make this rich and decadent cake ball dessert. The steps are simple, and we love to make them for easy Easter desserts.

Ingredients

Ingredients for recipe - cake mix, cream cheese, white chocolate chips, coconut oil and pecans.
  • Carrot cake mix and ingredients called for on box
  • Cream Cheese
  • White Chocolate Chips
  • Coconut Oil
  • Pecan Halves (chopped) 

Skip to the bottom for the complete ingredient list.

Variations

  • Chop Nuts – You can chop your own nuts or buy already chopped pecans.
  • Shredded Carrots – Feel free to add in shredded carrots if you prefer.
  • Chocolate – We used almond bark in this recipe, but you can also use white chocolate chips or white candy melts.
  • Cream Cheese Frosting – Instead of using cream cheese, feel free to use cream cheese frosting.
  • Melting Chocolate – We melted chocolate in the microwave, but you can also melt in a double boiler.

How to Make Carrot Cake Truffles

Cake baked and cooling in apn.

Step 1. Make cake and bake according to box instructions.

Cake crumbled in a bowl.

Step 2. Crumble up your cake into a large bowl.  Remove and throw away the brown edges.

Cake combined with cream cheese in a bowl.

Step 3. Next, add the cream cheese to your cake crumbs. Stir everything together until well combined. You can also use a standing mixer.

Cake balls on baking sheet.

Step 4. Shape cake mixture into about 40 cake balls using a cookie scoop. Place on a waxed paper lined cookie sheet. Place in the freezer for 15 minutes.

Melted white chocolate in a bowl.

Step 5. Place the white chocolate chips and coconut oil in a small bowl. Microwave in 30 seconds intervals. Make sure to stir in between each one until creamy.

Truffles dipped in melted chocolate and topped with chopped pecans.

Step 6. Stick a toothpick into each cake pop. Dip the cake balls into melted white chocolate covering completely and removing excess chocolate. Place on a baking sheet lined with parchment paper and top immediately with the chopped pecans before the chocolate sets.  

Truffles on a platter.

Frequently Asked Questions

How to Store Carrot Cake Truffles?

Make sure to use an airtight container to store these. Put them in the refrigerator until ready to serve and they should last 5-7 days. 

How to Freeze?

These can be frozen up to 3 to 4 months. Just make sure to store them inside an airtight freezer container. Make sure they are completely cool before freezing.

Thaw in the fridge when ready to serve. They are delicious at room temperature or chilled.

How Long will Truffles last?

If the truffles are stored properly they will last up to 2 weeks.

How to Make Carrot Cake Pops?

Carrot Cake Pops is just another way to enjoy these truffles. You will prepare the truffles as indicated but before dipping into the almond bark, add a stick to the truffles.

We recommend dipping the stick into the melted almond bark and then place in the cake ball. Then dip the ball into the melted almond bark and top with the crushed nuts.

Allow the cake balls to cool and then serve.

Truffles in a bowl.

More Carrot Cake Recipes

More Easter Desserts to try

Try making this for a great treat. Don’t forget to leave a comment once you do!

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Carrot Cake Truffles

4.83 from 34 votes
Carrot cake truffles are absolutely divine and so easy. These tasty truffles are made with decadent cake and dipped in white almond bark. 
Prep Time 20 minutes
Total Time 20 minutes
Servings 40
Cuisine American
Course Dessert
Calories 124

Ingredients

  • 1 box carrot cake mix and ingredients called for on box
  • 8 ounces cream cheese (softened)
  • 2 cups white chocolate chips
  • 1 Tablespoon coconut oil
  • 1/4 cup pecan halves (chopped) 

Instructions

  • Make cake and bake according to box instructions.
  • Crumble up your cake into a large bowl.  Remove and discard the brown edges of the cake.  
  • Add the cream cheese to your crumbled cake and stir everything together until well combined. 
  • Shape mixture into about 40 cake balls and place on a lined cookie sheet.
  • Place in the freezer for 15 minutes.
  • Put white chocolate chips and coconut oil in a small bowl and microwave for 30 seconds, then stir, then an additional 30 seconds, then stir, then another 30 seconds if needed till creamy.
  • Stick a toothpick into each cake pop and dip them into white chocolate covering completely. Allow excess to drip off back into the bowl.
  • Place on a baking sheet lined with parchment paper and top immediately with the chopped pecans before the chocolate sets.  
  • Repeat this process until all the cake balls are coated with chocolate.  
  • Allow chocolate to set completely and then the cake balls are ready to serve and enjoy! 

Recipe Notes

Store cake balls in the fridge in a ziplock bag or airtight container for 4-5 days.
You can easily make this recipe with a pre-made carrot cake as well. 
Almond bark can be used into the white chocolate chips for this recipe. 

Nutrition Facts

Calories 124kcal, Carbohydrates 16g, Protein 1g, Fat 6g, Saturated Fat 3g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2g, Trans Fat 0.1g, Cholesterol 8mg, Sodium 115mg, Potassium 44mg, Fiber 0.2g, Sugar 11g, Vitamin A 79IU, Vitamin C 0.1mg, Calcium 52mg, Iron 0.3mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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