Carrot Cake Truffles

Carrot Cake Truffles are like eating your favorite cake, just in an easy, popable form. Decorated with a garnishing of toasted, buttery pecans will make for an easy, eye-catching treat.

Carrot cake is, to me, the ultimate cake. This cake popularized in the 70s and 80s hasn’t retrograded and has been a bedrock staple in our dessert lexicon. While a slice of carrot cake is divine, having something a little easier to serve is pinnacle, especially for gatherings. Classic carrot cake has tons of mix-ins, making the cake hard to slice, resulting in a completely shredded cake. After a few people have sliced into a carrot cake, it looks like a monster ripped through the layers. Here, with these Carrot Cake Truffles, there’s no slicing



Carrot cake box mix, plus oil, water, and eggs needed

8 ounces cream cheese, room temperature

1 lb almond bark, or candy melts

1/3 cup chopped toasted pecans



Prepare carrot cake according to package instructions. Once baked, let rest for 5 minutes in the pan, before inverting onto a wire rack to cool completely.

Line a large cookie sheet with parchment paper, set aside.

In a large bowl, crumble carrot cake until it is a fine, uniform crumb.

Using clean hands or while wearing gloves, mix the cream cheese into the cake crumbs.

Use a tablespoon or a small cookie scoop to portion out the truffles, rolling to shape into a more uniform ball.

Place onto prepared baking sheet and refrigerate for 1 hour.

In a microwave safe bowl, melt the white chocolate bark or candy melts in 30 to 40 second intervals, stirring between each interval. Do this until bark is completely melted.

Use two forks or a skewer to dip each truffle into the melted bark, tap off excess, and place back onto the parchment-lined pan.

Decorate the top of each truffle with a sprinkling of chopped pecans.

Place the tray back into the refrigerator for the truffles to harden completely. Around 60 to 90 minutes.

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