Can I use homemade carrot cake instead of a box mix?

Absolutely! Homemade carrot cake works wonderfully in this recipe. Just make sure it's completely cooled before crumbling. Homemade tends to be moister, so you might need slightly less cream cheese.

My truffle mixture is too sticky to roll into balls. What should I do?

If your mixture is too sticky, refrigerate it for 30 minutes before rolling. If it's still too sticky, you can work in some crushed graham crackers or additional cake crumbs to absorb the excess moisture.

Can I use something other than white chocolate for coating?

Definitely! Dark or milk chocolate works well, or you could try colored candy melts for special occasions. Just keep in mind that the flavor profile will change slightly.

How far in advance can I make these for an event?

These truffles can be made up to 5 days ahead and stored in the refrigerator, or up to 3 months ahead if frozen. They actually benefit from a day of rest, as the flavors meld and develop.

Carrot Cake Truffles Recipe

Description

These Carrot Cake Truffles are the perfect bite-sized treats combining the warmth of spiced carrot cake with the creamy decadence of cream cheese. Covered in a luscious white chocolate shell and topped with crunchy toasted pecans, these truffles are an easy-to-make indulgence that’s perfect for parties, gifts, or just to satisfy your sweet tooth!

Ingredients

Units Scale

For the Truffles

1 box carrot cake mix (plus oil, water, and eggs according to package instructions)
8 ounces cream cheese, room temperature

For the Coating

1 lb almond bark or candy melts

For Topping

1/3 cup chopped toasted pecans

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Instructions

Prepare the Cake
Follow the package instructions to bake the carrot cake. Once fully baked, let it rest in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
Crumble the Cake
Once cooled, crumble the carrot cake into fine, uniform crumbs in a large mixing bowl. Use your hands or a fork to achieve an even texture.
Mix in the Cream Cheese
Add the cream cheese to the crumbled cake. Using clean hands (or gloves), thoroughly mix until you achieve a dough-like consistency.
Shape the Truffles
Use a tablespoon or a small cookie scoop to portion out the truffles. Roll them between your hands to create smooth, uniform balls. Place them on a parchment-lined cookie sheet.
Chill the Truffles
Refrigerate the shaped truffles for at least 1 hour to firm them up, making them easier to coat.
Melt the Coating
In a microwave-safe bowl, melt the almond bark or candy melts. Heat in 30–40 second intervals, stirring in between, until fully melted and smooth.
Dip the Truffles
Using two forks or a skewer, dip each chilled truffle into the melted bark. Tap off any excess coating and place it back onto the parchment-lined pan.
Add the Toppings
Immediately after coating, sprinkle each truffle with chopped toasted pecans for added crunch and decoration.
Harden the Truffles
Return the coated truffles to the refrigerator and chill for 60–90 minutes until the coating is fully set.

Notes

For the best flavor, toast the pecans in a dry skillet over medium heat for 3–5 minutes before chopping.
Ensure cream cheese is at room temperature for easier mixing.
Store the truffles in an airtight container in the refrigerator for up to a week.
You can freeze the truffles for longer storage; just thaw them in the fridge before serving.
Experiment with different toppings, such as shredded coconut or festive sprinkles!

Nutrition

Serving Size: 1 truffle
Calories: 170 kcal
Sugar: 14g
Sodium: 110mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg