These Carrot Cake Truffles are made using baked carrot cake made from a box, cream cheese and chocolate for coating! They are so easy and delicious.
Quick Tips
- Make sure that the cream cheese is softened to room temperature and that the baked carrot cake is completely cooled before assembly
- Use a hand or stand mixer to combine the cake crumbs and cream cheese
- Freeze the rolled truffles for 15-20 minutes prior to coating them in chocolate
- Use almond bark or melting wafers to more easily coat these carrot cake truffles. Melted white chocolate chips will be thicker and harder to coat with. Using baking chocolate is OK too
Equipment
- Hand or stand mixer
- Medium and large mixing bowl
- Cookie sheet (optional)
- Measuring cups and spoons
- 9×13 cake pan
- Silicone spatula
Ingredient Notes
- Boxed carrot cake mix: baked per package instructions, any brand works. I used this one
- Cream cheese
- White chocolate or almond bark: for coating the truffles
- Sprinkles (optional)
Love these Carrot Cake Truffles? Try these other truffle recipes!
How to make Carrot Cake Truffles
These truffles are super easy to make and can be put together in just two steps.
- Bake the carrot cake and prep the ingredients
- Assemble the carrot cake truffles
How to bake the carrot cake and prep the ingredients
Bake the carrot cake according to package instructions.
Allow it to cool completely, then break it into pieces and pour the crumbs into a large mixing bowl. This is pictured below.
How to assemble the carrot cake truffles
Use a hand or a stand mixer to combine the cake crumbs and the softened cream cheese. Mix until well combined. This is pictured below.
Next, roll the mixture into 30-36 truffles (each truffle should be 1-2 inches in diameter). Place the truffles on a cookie sheet lined with parchment paper. This is pictured below.
Finally, freeze the truffles for 10-20 minutes, then use a fork, spoon or candy dipping spoon to coat the truffles with white chocolate or almond bark (melting wafers). Place them back on the cookie sheet while the chocolate hardens. Immediately add sprinkles before the chocolate sets, if desired.
Store these truffles in the fridge. Enjoy chilled or at room temperature.
Try these other Easter recipes!
Carrot Cake Truffles
Equipment
- 9×13 baking pan (or other pan to bake the carrot cake, per package instructions)
- Measuring cups and spoons
- Cookie sheet
- Parchment paper (for lining the cookie sheet)
- medium and large mixing bowl
Ingredients
- 1 box carrot cake mix PLUS ingredients to bake the carrot cake per package instructions
- 8 ounces cream cheese (softened)
- 1 bag white melting wafers ~10 ounces
- sprinkles (optional)
Instructions
- Bake the carrot cake according to package instructions.
- Allow it to cool completely, then break it into pieces and pour the crumbs into a large mixing bowl. (pictured above)
- Use a hand or a stand mixer to combine the cake crumbs and the softened cream cheese. (pictured above) Mix until well combined.
- Roll the mixture into 30-36 truffles (each truffle should be 1-2 inches in diameter). Place the truffles on a cookie sheet lined with parchment paper.
- Freeze the truffles for 10-20 minutes.
- Use a fork or spoon to coat the truffles with white chocolate or almond bark (melting wafers). Place them back on the cookie sheet while the chocolate hardens. Immediately add sprinkles before the chocolate sets, if desired.
