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Carrot Cake Ball Truffles

Irresistible Carrot Cake Ball Truffles for Sweet Spring Delights

These tasty Carrot Cake Ball Truffles are perfect for celebrating spring with delightful flavors and elegant presentation.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 truffles
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Base
  • 1 cup Sugar Substitute with brown sugar for a richer flavor.
  • 1 cup Canola Oil Can replace with vegetable oil or melted coconut oil.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1 cup Flour Substitute all-purpose flour with gluten-free flour if desired.
  • 1 teaspoon Baking Soda Make sure it’s fresh for the best rise.
  • 1 teaspoon Baking Powder Check freshness for optimal results.
  • 1/2 teaspoon Salt Consider reducing if on a low-sodium diet.
  • 1 teaspoon Cinnamon Try pumpkin pie spice for a fun twist.
  • 2 cups Shredded Carrots Use fresh or pre-shredded varieties.
  • 1 cup Pecan Chips Swap with walnuts or omit for a nut-free version.
For the Coating
  • 1 cup Cream Cheese Frosting Use homemade or store-bought for convenience.
  • 2 cups White Chocolate Melting Wafers Substitute with dark chocolate for a richer profile.

Equipment

  • Stand mixer
  • baking dish
  • Cookie sheet
  • Double boiler

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish with non-stick spray.
  2. In a stand mixer, combine the sugar, canola oil, and eggs. Mix on medium speed for 2-3 minutes until well combined.
  3. Gradually sift in flour, baking soda, baking powder, salt, and cinnamon. Mix on low speed until just combined.
  4. Gently fold in shredded carrots and pecan chips with a rubber spatula.
  5. Pour the batter into the prepared baking dish and bake for 30-40 minutes until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack.
  7. Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
  8. Add cream cheese frosting and mix until a dough-like consistency forms.
  9. Roll the mixture into small balls, about one inch in diameter, and chill in the fridge for 1 hour.
  10. Melt white chocolate wafers in a double boiler, stirring until smooth.
  11. Dip each chilled truffle into the melted chocolate, tapping off excess, and arrange on a cookie sheet.
  12. Before the chocolate sets, sprinkle with additional pecans and let them sit for about 15 minutes.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

Make these truffles a few days in advance for delicious flavors. Store them in an airtight container for up to 1 week in the fridge or freeze for up to 3 months.

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