Homemade carrot cake combined with tangy cream cheese, coated in candy melts,& sprinkled with chopped pecans – heavenly truffles!
Is there really anything better than carrot cake with a tangy cream cheese frosting? Is there?
We say no way. Especially for Easter.
So, to honor the carrot cake this spring, we have put together a delicious recipe for carrot cake truffles that you are sure to love.
Grab the recipe below!
Carrot Cake Truffle Recipe
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Preheat oven to 350°. Grease a 8×8 square baking pan and set aside.
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In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
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Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
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Add the flour and mix well to incorporate.
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Fold in the grated carrots.
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Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
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Cool on a wire rack for 15 minutes.
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Line a large cookie sheet with wax or parchment paper and set aside.
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Add the softened cream cheese to a medium mixing bowl.
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Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
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Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
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Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
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Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
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Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
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Chill for 20 minutes to allow the chocolate to completely harden.
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ENJOY!!
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*Store in an airtight container up to 3 days.
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