24 Carrot Cake Truffle Recipe
Recipe information
Make 24 Carrot Cake Truffle in just 1h 30m. Indulge in our decadent 24 Carrot Cake Truffle, a delightful bite-sized treat that marries the moist, spiced goodness of traditional carrot cake with a rich cream cheese frosting center. Enrobed in velvety white chocolate and sprinkled with a hint of cinnamon, each truffle bursts with flavor and offers a delightful crunch. Perfect for satisfying your sweet tooth or sharing a moment of bliss with a loved one!
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Ingredients
Truffle Ingredients
Preparation Steps
1. Bake the Carrot Cake
In a large bowl, combine the carrot cake mix, water, eggs, and vegetable oil. Mix until well combined. Pour into a greased baking pan and bake according to the package instructions, usually around 25-30 minutes, or until a toothpick inserted comes out clean.
2. Prepare the Truffle Mixture
Allow the cake to cool completely. Once cooled, crumble the cake into a large bowl. Add the softened cream cheese, powdered sugar, chopped walnuts, orange zest, cinnamon, nutmeg, and a pinch of salt. Mix until a thick dough forms.
3. Form the Truffles
Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place the truffles on a baking sheet lined with parchment paper.
4. Chill the Truffles
Refrigerate the truffles for at least 1 hour, or until firm.
5. Coat with White Chocolate
Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each chilled truffle into the melted chocolate, allowing excess to drip off, then place back on the parchment paper.
6. Final Chill and Serve
Chill the coated truffles for another 30 minutes to set the chocolate. Serve chilled and enjoy your delicious 24 Carrot Cake Truffles!
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