Carrot Cake Truffles

5 from 1 vote

These Carrot Cake Truffles are bite-sized, festive and fun. Made with just a few simple ingredients, are needed to make this hand held finger food dessert. These carrot truffles are a perfect Easter dessert or Easter treat.

Prep Time15

Cook Time1 35

Freeze time30

Course: Dessert

Cuisine: American

Servings:

Calories: 79kcal

Author: Raquel Pineira

Equipment

Mixing Bowl
Cake Pan
Microwave Safe bowl

Ingredients

1 15.25 oz. box Carrot cake mix, plus ingredients from the back (water, oil, eggs)
8 ounces cream cheese
24 ounces vanilla almond bark
Roasted salted pecans, chopped small

Instructions

Prepare the carrot cake, according to the box directions, and set the cream cheese out to soften.
Allow the cake to cool completely, and then crumble into a large mixing bowl.
Drop the cream cheese into the bowl by spoonfuls. 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.
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.
Chill the coated cake balls in the refrigerator for 1 hour, or until the candy has set.

Notes

Room temperature cream cheese blends more smoothly into the crumbled cake, creating a more workable dough consistency.

Use a cookie scoop to make uniform truffle sizes, making them easier to dip in melted chocolate.

Chill before dipping to keep the carrot cake balls firm and prevent them from falling apart in the melted white chocolate.

Nutrition