Carrot Cake Truffles
Carrot cake truffles are everything you love about classic carrot cake but in a fun, bite-sized form! Carrot cake mixed with cream cheese frosting and then dipped in white chocolate.
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
- ⅛ teaspoon ground cloves omit if you do not like cloves
- ¼ teaspoon 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, I like using high quality white chocolate can also use melting wafers, real white chocolate will be a softer bite.
- 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, add more as needed! You don't want the mixture to be dry.
- 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.
Notes
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.
Refrigerator: Place the 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.
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