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)

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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.