Carrot Cake Truffles
Delicious and addictive carrot cake truffles that are quick to make without baking, coated in white chocolate for a special treat.
Ingredients
Main Ingredients
- 1 whole Carrot cake Homemade or store bought, cooled completely if baked.
- 8 oz Cream cheese Full fat, softened works best for a firm truffle.
- 1 cup Powdered sugar Optional, for a sweeter center.
- 1 teaspoon Vanilla Optional, for added flavor.
- 8 oz White chocolate or candy melts For coating.
- 0.5 cup Crushed nuts Optional, pecans or walnuts are classic with carrot cake.
- a pinch Salt Optional, to balance sweetness.
Instructions
Preparation
- Crumble the cake into a large bowl until there are fine crumbs.
- Mix in softened cream cheese and stir until it resembles a thick dough. Adjust cream cheese as needed.
- Chill the mixture in the fridge for 20 to 30 minutes.
Rolling and Coating
- Once chilled, scoop the mixture and roll it into small balls, about 1 inch wide.
- Melt the white chocolate or candy melts and dip each ball, letting excess chocolate drip off.
- If using toppings like nuts, add them immediately before the coating sets.
- Chill the coated truffles until the coating is firm.
Notes
Keep in the fridge due to the cream cheese. Best served cold or slightly softened. If your hands get sticky while rolling, wash or apply a tiny bit of oil.