Carrot Cake Truffles are a tasty spin on the classic dessert. The perfect holiday treats for Easter.
Carrot Cake Truffles
How can it be possible that the Easter bunny is gonna roll into town in just a few short weeks? March is flying by and I cannot believe I’m already plotting out summer activities. At least Spring is on its way, I for one cannot wait.
This year we get to celebrate not only Easter but our granddaughter’s first birthday which just so happens to fall on Easter this year. The Easter bunny will be playing second fiddle to little girl, no doubt about it.
Carrot cake isn’t something I grew up eating, in fact, I’m fairly certain I was an adult before trying it. Personally, I’m not a fan of overly nutty creations and I think I steered clear of it for just that reason. When I did try it it was at a gathering and it smelled wonderfully spicy and didn’t appear to be overloaded with nuts. AMAZING I tell ya, I wish I had asked for the recipe, and sadly didn’t.
Today I’m sharing a recipe for Carrot Cake Truffles. Basically, the beloved cake ball is made super tasty by using flavorful carrot cake. The frosting portion of the truffle is a homemade cream cheese frosting, giving them the perfect creamy taste which leaves you wanting more.
Carrot Cake Truffles will make a great addition to Easter day. Don’t just limit them to this holiday though, they are ideal for any function that requires delicious bite-sized desserts.
What ingredients are needed to make this recipe?
- Baking soda
- Vegetable oil
- Vanilla extract
- Unsalted butter
- Cream cheese
- Powdered sugar
- White chocolate chip morsels
- Vegetable shortening
- Garnish: chopped pecans
- Adding into the batter a touch of pumpkin pie spice will result in a carrot cake that is more of a spiced carrot cake. Try it!
- It is important to finely shred the carrots.
- Make sure to freeze the truffles adequately.
- Work in small batches and re-chill truffles that are not being worked on at the moment.
- When dipping the truffles into the icing, use a fork underneath the truffle.
Step by step instructions (complete directions in the recipe card below):
Combine the dry ingredients.
Whisk together the wet ingredients.
Blend the wet ingredients into the dry ingredients. Just until moistened.
Finely shred the carrots.
Mix in the carrots.
The batter will be thick.
Transfer to prepared baking pan and bake. Cool completely.
Mix together the butter and cream cheese.
Add in the powdered sugar and vanilla extract. Beat until fluffy.
Mix the frosting into the crumbled cake.
Portion with a 1″ scoop.
Be sure to freeze truffles prior to dipping into the icing.
Other tasty bite sized treats:
Recipes that are perfect for Easter brunch:
- 1.5 cups all purpose flour
- 1.5 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 granulated sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups carrots, finely shredded
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chip morsels
- 2 teaspoons vegetable shortening or coconut oil
- Garnish: 1/2 cup finely chopped pecans
- Preheat the oven to 350° degrees. Spray an 8x8 baking pan with nonstick cooking spray.
- Whisk together the flour, baking soda & cinnamon, salt, and sugar in a large mixing bowl.
- Combine the beaten eggs, oil, and vanilla extract, blend into the dry ingredients. Stir until the ingredients are moistened.
- Add the shredded carrots and stir until all ingredients are combined resulting in a thick batter.
- Transfer the batter to the prepared baking pan.
- Bake for 35-45 minutes or until a toothpick comes out clean. Allow cake to completely cool in the pan.
- Prepare the frosting by beating the butter and cream cheese at medium speed until light and fluffy, Add the powdered sugar and vanilla, beating until completely mixed and fluffy.
- When the cake is completely cooled, break apart completely with 2 forks. Stir the frosting into the cake until completely mixed.
- Place parchment paper on a large baking tray. Using a 1" scoop, portion out the truffles, rolling into balls. Place the balls on the prepared baking tray and freeze for at least 20 minutes.
- Melt the white chocolate chip morsels in a microwave-safe bowl at 30-second intervals, stirring after each. Add the shortening if needed, stir thoroughly.
- Dip the truffles into the melted icing mixture allowing the excess to drip back into the bowl. Place the coated truffles back onto parchment paper and sprinkle with pecans if desired. Allow the coating to harden completely prior to serving.
- Store in an air-tight container in between layers of parchment paper in the refrigerator or freezer. Thaw prior to serving.