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)
Instructions
- Crumble the cooled carrot cake into fine crumbs in a large bowl.
- Add the softened cream cheese, powdered sugar, and vanilla extract.
- Mix until smooth and well combined.
- Scoop about 1 tablespoon of the mixture and roll into balls.
- Place truffles on a parchment-lined baking sheet and refrigerate for 30 minutes.
- While chilling, melt the white chocolate until smooth.
- Dip each chilled truffle into the melted chocolate and let excess drip off.
- Place coated truffles back on parchment and add optional toppings.
- Let truffles set completely before serving.
Notes
- Use store-bought carrot cake for convenience.
- Adjust cream cheese amount if mixture is too soft.
- Swap white chocolate with milk or dark chocolate for variation.
- Roll in powdered sugar or chopped nuts instead of coating in chocolate.
- Store in refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
