Oh yes 😍—Carrot Cake Truffles are bite-sized, moist, and packed with the warm flavors of carrot cake, cream cheese, and a sweet coating. Perfect for parties or a simple treat!
Here’s a simple recipe:
🥕 Carrot Cake Truffles
Ingredients (about 20–25 truffles)
For the truffle mixture:
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1 cup finely grated carrots (about 2 medium carrots)
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1 cup finely crushed vanilla or spice cake crumbs (store-bought or homemade)
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4 oz cream cheese, softened
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger (optional)
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2–3 tbsp powdered sugar (adjust for sweetness)
For coating:
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6 oz white chocolate or milk chocolate, melted
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Optional: finely chopped nuts, shredded coconut, or sprinkles
Instructions
1️⃣ Prep the mixture
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In a bowl, combine grated carrots, cake crumbs, cinnamon, nutmeg, ginger
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Add softened cream cheese and powdered sugar
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Mix until smooth and sticky (refrigerate 10–15 min if too soft)
2️⃣ Form truffles
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Scoop about 1 tbsp of mixture and roll into balls
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Place on a parchment-lined tray
3️⃣ Chill
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Refrigerate 20–30 minutes to firm up before coating
4️⃣ Coat in chocolate
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Melt chocolate in microwave or double boiler
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Dip each truffle in melted chocolate using a fork or toothpick
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Tap off excess and place back on parchment
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Optional: sprinkle chopped nuts, coconut, or cinnamon sugar while chocolate is wet
5️⃣ Set
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Refrigerate 15–20 minutes until chocolate hardens
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Store in airtight container in fridge for up to 1 week
Tips for Best Truffles
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Grate carrots very finely so they blend smoothly
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Chill mixture before rolling to prevent sticking
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Use high-quality chocolate for coating—it makes a big difference
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For extra flavor, add a teaspoon of vanilla or orange zest to the mixture
Result: bite-sized carrot cake flavor with creamy, melt-in-your-mouth centers and a sweet chocolate shell 😋
I can also give you a no-bake version using crushed graham crackers instead of cake crumbs if you want a faster version.