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Easy Carrot Cake Truffles

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 truffles 1x
  • Category: Dessert, Snack
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These carrot cake truffles are a bite-sized twist on classic carrot cake. Made with crushed cake, cream cheese, and warm spices, they’re coated in white chocolate for a smooth, sweet finish. Perfect for Easter, parties, or just a fun dessert!


Ingredients

Units Scale
  • 2 cups carrot cake, crumbled (homemade or store-bought)
  • 4 oz (1/2 cup) cream cheese, softened
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup white chocolate chips (or white candy melts)
  • 1 teaspoon coconut oil (optional, for smoother melting)
  • 1/4 cup finely chopped pecans (optional, for topping)

Instructions

  • Make the Truffle Dough: In a bowl, mix the crumbled carrot cake, cream cheese, cinnamon, and nutmeg until fully combined. The mixture should be moist and easy to shape.
  • Form the Truffles: Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Freeze for 20-30 minutes to firm up.
  • Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
  • Coat the Truffles: Using a fork or toothpick, dip each truffle into the melted chocolate, coating it evenly. Let the excess drip off, then place back on the tray.
  • Add Toppings: Sprinkle with chopped pecans or extra cinnamon while the chocolate is still wet.
  • Set and Serve: Let the truffles set in the fridge for at least 30 minutes before serving.

Notes

  • Store in an airtight container in the fridge for up to a week.
  • You can use dark or milk chocolate for a different flavor.
  • If the mixture is too soft, chill it for 10 minutes before rolling.