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 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 and Lemon Truffles.
Table of contents
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
- 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
Step 1. Make cake and bake according to box instructions.
Step 2. Crumble up your cake into a large bowl. Remove and throw away the brown edges.
Step 3. Next, add the cream cheese to your cake crumbs. Stir everything together until well combined. You can also use a standing mixer.
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.
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.
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.
Frequently Asked Questions
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.
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.
If the truffles are stored properly they will last up to 2 weeks.
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.
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!
Carrot Cake Truffles
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!
