Carrot Cake Truffles
Quick and easy dessert made with crumbled carrot cake and cream cheese frosting, coated in white chocolate. Perfect for busy nights and kid-approved.
Ingredients
For the truffles
- 1 cup carrot cake, crumbled (store-bought slice, homemade leftovers, or pre-made) Use any leftover cake or store-bought option.
- 1/2 cup cream cheese frosting (store-bought tub or leftover from a cake) Substitute with vanilla frosting if preferred.
- 1 cup white chocolate chips For dipping and coating.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped nuts (optional) Walnuts or pecans are classic choices.
Optional add-ons
- finely shredded carrots For texture.
- mini chocolate chips For mixing into the truffles or topping.
- toasted coconut flakes To roll the truffles in instead of chocolate.
- sprinkles Kid-friendly decoration.
- orange zest For a citrus flavor enhancement.
- sea salt flakes A light sprinkle for contrast.
Instructions
Preparation
- In a medium bowl, mix the crumbled carrot cake, cream cheese frosting, cinnamon, nutmeg, and chopped nuts (if using) until evenly combined.
- Scoop or roll the mixture into small, bite-sized balls (about 1 to 1.5 tablespoons each) and place them on a baking sheet lined with parchment paper.
- Pop the tray into the freezer for about 30 minutes, or until the balls are firm.
- Melt the white chocolate chips in 20-30 second bursts in the microwave, stirring after each burst until smooth.
Coating
- Using a fork or dipping tool, coat each chilled truffle in melted white chocolate, tapping off excess.
- Let the truffles sit at room temperature until the chocolate firms up, or place the tray in the refrigerator for 10-15 minutes for faster setting.
Serving
- Enjoy right away or store in an airtight container in the fridge for up to a week.
- For longer storage, freeze the truffles.
Notes
To speed up chilling, use the freezer for 15-20 minutes instead of the fridge. Mix the truffle base gently to avoid dense truffles. For a no-melt option, roll truffles in powdered sugar or cocoa powder instead of coating with chocolate.