Skip to Content

Carrot Cake Truffles

By: Author Brittanie

Posted on

Home » Carrot Cake Truffles

PIN RECIPE JUMP TO RECIPE

How to Make Carrot Cake Truffles for Easter

a plate full of carrot cake truffles stacked

Easter is the perfect reason to make all sorts of baked goods and these Carrot Cake Truffles are a dessert that are perfect for any Easter celebration.

Made with spiced carrot cake, cream cheese, salted pecans and a white chocolate coating, these are so easy to make and delicious!

side view of carrot cake truffles stacked on white plate

If you looking for another Easter recipe try our Bunny Butt Cheesecake

Ingredients Needed:

  • Carrot Cake Mix: This gives that spiced carrot cake taste.
  • Cream Cheese: Full fat cream cheese gives a creamier texture but you can also use reduced fat.
  • Vanilla Almond Bark: Can also use any melting candy wafers but the almond bark has a better taste and texture.
  • Roasted Salted Pecans: Can also use walnuts or peanuts. Can also skip altogether if you have a nut allergy.
top view of ingredients needed to make carrot cake truffles on table

Helpful Information:

  • Make sure you chill your cake balls before dipping them in chocolate to help retain the ball shape.
  • These can be made in advance and stored in the fridge in an airtight container until ready to consume.
collage showing step by step how to make carrot cake truffles
a plate full of carrot cake truffles stacked

Carrot Cake Truffles

COURSE: Dessert
Servings 10
PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 2 hours 15 minutes
How to make delicious 4 ingredient Carrot Cake Truffles
Print Recipe Pin Recipe

Ingredients
  

  • 1 box carrot cake mix 15.25 oz., plus ingredients from the back (water, oil, eggs)
  • 8 ounces cream cheese
  • 24 ounces vanilla almond bark
  • 1 cup roasted salted pecans chopped small

Instructions
 

  • Prepare the carrot cake, according to the box directions, and set the cream cheese out to soften.
  • Allow the cake to cool completely, and then crumble into a large mixing bowl.
  • Drop the cream cheese into the bowl by spoonfuls. Use a spatula to fold the cream cheese in, or for best results, use your hands to combine the cream cheese and cake well.
  • Line a baking sheet with parchment paper.
  • Use a cookie scoop to scoop the cake mixture, and roll into a ball. Continue with all of the cake.
  • Freeze the cake balls for 30 minutes.
  • Melt the almond bark by microwaving for 30 second increments, stirring well in between.
  • Cover the cake balls, by placing them onto a fork, and spooning the melted candy over the top, until coated. Let the excess candy drip off.
  • Place them onto the parchment paper, and quickly sprinkle with chopped pecans.
  • Chill the coated cake balls in the refrigerator for 1 hour, or until the candy has set.
Did you try this recipe?Let us know how it was!
Recipe Rating