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Carrot Cake Ball Truffles

Creamy Carrot Cake Ball Truffles for a Sweet Spring Treat

These Carrot Cake Ball Truffles combine classic carrot cake flavors with a luscious white chocolate coating, making for a delightful dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 20 truffles
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Sugar Adds sweetness and structure to the truffles.
  • 1/2 cup Canola Oil Provides moisture and richness to the cake.
  • 2 large Eggs Binds the ingredients together and enhances texture.
  • 1 1/2 cups Flour Forms the structure of the cake.
  • 1 tsp Baking Soda Leavens the cake for a lighter, fluffier texture.
  • 1 tsp Baking Powder Works with baking soda for added lift.
  • 1/2 tsp Salt Enhances the overall flavor of the truffles.
  • 1 tsp Cinnamon Infuses warmth and a hint of spice into the batter.
  • 2 cups Shredded Carrots Essential for flavor, moisture, and texture.
  • 1 cup Pecan Chips Adds crunch and flavor.
For the Filling and Coating
  • 1 cup Cream Cheese Frosting Adds richness and binds the cake mixture.
  • 1 cup White Chocolate Melting Wafers Creates a sweet, creamy finish.

Equipment

  • Electric mixer
  • Mixing bowl
  • baking dish
  • Parchment paper
  • Ice cream scoop
  • Double boiler

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine sugar, canola oil, and eggs. Blend until smooth and cohesive, about 2-3 minutes.
  3. Add flour, baking soda, baking powder, salt, and cinnamon. Gently mix until just combined.
  4. Fold in the shredded carrots and pecan chips until evenly distributed.
  5. Pour the batter into the prepared baking dish and bake for 30-40 minutes, until a toothpick comes out clean.
  6. Once the cake has cooled, crumble it into fine crumbs in a large mixing bowl.
  7. Add the cream cheese frosting to the crumbled cake and mix until a dough-like consistency forms.
  8. Using a small ice cream scoop, portion out the dough and roll into balls about 1 inch in diameter. Refrigerate for at least 1 hour.
  9. Melt the white chocolate wafers until smooth and glossy using a double boiler.
  10. Dip each chilled cake ball into the melted white chocolate, tapping off excess. Sprinkle with chopped pecans if desired.
  11. Let the coated truffles sit at room temperature until the chocolate hardens.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 45mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 2500IUCalcium: 30mgIron: 0.5mg

Notes

Store truffles in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Thaw in the fridge overnight before serving.

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