Name: Carrot Cake Truffles
Prep time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 prepared carrot cake, baked and completely cooled; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 12 oz white chocolate chips or white melting wafers; 1/4 cup chopped nuts or shredded coconut for topping (optional)

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I love making these carrot cake truffles whenever I want a dessert that feels special but is still easy to prepare. They have all the classic carrot cake flavor I enjoy, but in a rich, bite-sized form that’s perfect for holidays, parties, or just treating myself at home. Every time I serve them, they disappear quickly. Carrot Cake Truffles

Why You’ll Love This Recipe

I like this recipe because it turns a familiar dessert into something fun and unexpected. I enjoy how moist and flavorful the center is, thanks to the cream cheese and spices. I also appreciate that I can make these ahead of time, which makes planning for gatherings much easier for me.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 prepared carrot cake, baked and completely cooled
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
12 oz white chocolate chips or white melting wafers
1/4 cup chopped nuts or shredded coconut for topping (optional)

Directions

I start by crumbling the cooled carrot cake into a large bowl until I have fine, even crumbs. I then add the softened cream cheese, powdered sugar, and vanilla extract. I mix everything together until the mixture becomes smooth and holds together easily.

I scoop about 1 tablespoon of the mixture at a time and roll it into a ball. I place each ball onto a baking sheet lined with parchment paper. Once all the truffles are shaped, I refrigerate them for about 30 minutes so they can firm up.

While they chill, I melt the white chocolate gently until smooth. I dip each chilled truffle into the melted chocolate, letting the excess drip off. I place them back on the parchment paper and sprinkle toppings on top if I’m using them. I let the truffles set completely before serving.

Servings And Timing

I usually get about 24 truffles from one batch.
Prep time takes around 30 minutes, chilling takes about 30 minutes, and coating takes another 15 minutes. I plan for about 1 hour and 15 minutes total.

Variations

I sometimes swap the white chocolate for milk or dark chocolate when I want a deeper flavor. If I want a firmer texture, I slightly reduce the amount of cream cheese. I also like adding extra cinnamon or a pinch of nutmeg to enhance the carrot cake flavor.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator for up to 5 days. When I want to keep them longer, I freeze them and thaw them overnight in the refrigerator. I don’t reheat them, since I prefer their texture when chilled or at room temperature.

FAQs

Can I Make These In Advance?

I often make these one or two days ahead, and they taste just as good, if not better, after chilling.

Can I Use Store-Bought Carrot Cake?

I’ve used store-bought carrot cake when I’m short on time, and it works perfectly for this recipe.

Why Is My Mixture Too Soft?

When this happens to me, it usually means there’s too much cream cheese. I fix it by chilling the mixture longer or adding a bit more cake.

Can I Skip The Chocolate Coating?

I sometimes roll the truffles in powdered sugar or chopped nuts instead of chocolate, and they still taste great.

Can I Freeze These Truffles?

I freeze them often, and they hold their shape and flavor well once thawed in the refrigerator.

Conclusion

I think these carrot cake truffles are a great way to reinvent a classic dessert. They’re simple to make, easy to store, and always a hit whenever I share them. This is one of those recipes I keep coming back to because it never disappoints.