24 Carrot Cake Truffle Recipe
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!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Truffle Ingredients
Method
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!
