Carrot Cake Truffles
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.
Equipment
- Hand or stand mixer
- 9x13 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.