Carrot Cake Truffles are everything you love about classic carrot cake but in a fun, bite-sized form! These super moist and flavorful cake bites start with a box of carrot cake mix, enhanced with extra spices for a homemade taste. Once baked, the cake is crumbled and mixed with sweetened cream cheese to create a dreamy texture.
The mixture is then rolled into balls and dipped in white chocolate for the perfect finishing touch. These truffles are an awesome Easter basket treat, but they’re also fantastic for springtime gatherings or as a sweet treat any time of year! Check out my Easter cookie cake and carrot pound cake as well!
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Why you'll love this recipe
- Ease: Starting with a box cake mix simplifies the process while still delivering amazing results. My banoffee tarts are crazy easy too!
- Taste: The combination of spiced carrot cake, tangy cream cheese, and sweet white chocolate is too delish.
- Fun: Rolling the truffles and dipping them in chocolate makes this recipe enjoyable to make with kids or friends.
- Texture: Moist cake combined with creamy goodness and a crisp chocolate shell creates a perfect bite every time.
Equipment
When dipping the carrot cake truffles, I recommend using a fork and keeping a parchment-lined baking sheet nearby to place them on immediately after dipping. Gently tap the fork against the edge of the bowl to let any excess chocolate drip off into the melted chocolate before transferring the truffles to the baking sheet.
Ingredients
What you'll need for carrot cake truffles:
- Cake Mix: Use a high-quality carrot cake mix for the best flavor. Look for one with real carrot pieces or spices listed in the ingredients.
- Cream Cheese: Full-fat, brick-style cream cheese is essential for the right texture and richness.
- White Chocolate: Opt for high-quality white chocolate chips or baking chocolate for smooth melting and a rich coating. Check out my pistachio blondies and strawberry white chocolate cheesecake as well!
See recipe card below for quantities.
Variations & Substitutions
- Nuts: Add chopped nuts like walnuts or pecans for a crunchy texture. My butterscotch cookies have nuts too!
- Chocolate: Experiment with different chocolate coatings, such as milk or dark chocolate.
- Coconut: Roll the carrot cake truffles in shredded coconut for a tropical twist.
- Raisins: Incorporate raisins for a classic carrot cake addition.
- Cake Pops: Make them into carrot cake pops by adding a stick!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make this cake truffle recipe!
Step 1. In a large mixing bowl, combine the carrot cake mix, cinnamon, ground ginger, cloves, nutmeg, water, vegetable oil, and eggs. Mix until smooth. Pour the batter into the prepared baking pan and bake according to the package instructions. Allow the cake to cool completely. Crumble the cooled cake into a large bowl until fine crumbs form.
Step 2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the cream cheese mixture to the crumbled cake and mix until fully combined. If your cake isn't coming together when squeezed, you can add 1 more tablespoon of cream cheese.
Step 3. Scoop a heaping tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture. Place the truffles on a parchment-lined baking sheet. Chill in the refrigerator for 1–2 hours or until firm.
Step 4. Using a fork, dip each truffle into the melted white chocolate, ensuring it is fully coated. Gently tap the fork on the edge of the bowl to remove any excess chocolate, allowing it to drip back into the bowl. Place the coated truffles back onto the parchment-lined baking sheet. Allow the truffles to set in the refrigerate until the chocolate is firm.
Hint: Top with fun Easter sprinkles, colored chocolate, or chopped nuts to make them look extra pretty!
Pro tips
- Texture: If the cake balls aren’t holding together, add a tablespoon of cream cheese and mix well. Adjust as needed.
- Spices: Enhance the flavor by adding extra cinnamon, nutmeg, or ginger to the cake mix. If you love spice, my banana spice cake is amazing and my pumpkin cake bites!
- Oil: Add a small amount of vegetable or flavorless oil to the white chocolate to thin it out if too thick, making it easier to dip the truffles.
- Prevent Sticking: Place the chocolate-coated truffles on parchment paper to prevent sticking and ensure a clean finish.
FAQ
Can I make these truffles without a microwave?
Yes! You can use the double boiler method to melt the chocolate on the stove. Place a glass bowl filled with the chocolate and oil on top of simmering water, stirring contasntly.
How long do these truffles last?
Place the truffles in an airtight container and store them in the refrigerator for up to one week.
Can I use something in place of vegetable oil?
Yes, you can use coconut oil as well or any flavorless oil!
Can I use dark chocolate instead of white?
Of course! Use whatever chocolate you love! I recommend still adding oil as it helps create a thinner consistency.
Storage
Refrigerator: Place the carrot cake truffles in an airtight container and store them in the refrigerator for up to one week. This keeps the cream cheese filling fresh and the chocolate coating firm.
Freezer: For longer storage, freeze the truffles in a freezer-safe container. They can be stored for up to three months. Let them thaw in the refrigerator before serving for the best texture.
Check out more sweet treats!
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📖 Recipe
Carrot Cake Truffles
Equipment
- 9X13 metal cake pan
- Parchment Paper
- Mixing bowls
Ingredients
Cake Truffles
- *You can follow the ingredients and instructions on the back of your cake mix and just add the extra spices if very different from below
- 1 (15.25 oz)(432 grams) carrot cake box mix
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoons nutmeg
- ¾ cup water
- ⅓ cup (75 grams) vegetable oil
- 3 large eggs
Mixture for after baking
- 7 oz (196 grams) cream cheese room temperature(soft to touch) brick style, full fat
- ¼ cup (32 grams) powdered sugar
- 1 teaspoon vanilla extract
Coating
- 1 ½ cups (12 oz, 340 grams) white chocolate chips can also use melting wafers
- 1 tablespoon vegetable oil
Instructions
Cake Truffles
- Preheat your oven to 350°F. Line a 9X13 inch baking pan with parchment paper.
- In a large mixing bowl, combine the carrot cake mix, cinnamon, ground ginger, cloves, nutmeg, water, vegetable oil, and eggs. Mix until smooth. Pour the batter into the prepared baking pan and bake according to the package instructions (typically 25–30 minutes) or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely. Crumble the cooled cake into a large bowl until fine crumbs form.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the cream cheese mixture to the crumbled cake and mix until fully combined. If your cake isn't coming together when squeezed, you can add 1 more tablespoon of cream cheese.
- Scoop a heaping tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture. Place the truffles on a parchment-lined baking sheet. Chill in the refrigerator for 1–2 hours or until firm.
Coating
- In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring after each, until the chocolate is smooth and fully melted.
- Using a fork, dip each truffle into the melted white chocolate, ensuring it is fully coated. Gently tap the fork on the edge of the bowl to remove any excess chocolate, allowing it to drip back into the bowl. Place the coated truffles back onto the parchment-lined baking sheet.
- Garnish with sprinkles, nuts, etc, or drizzle with more white chocolate when set up if desired.
- Allow the truffles to set in the refrigerate until the chocolate is firm.
- See storage in notes below.
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