Indulge in the ultimate dessert experience with these Carrot Cake Truffles, a delightful twist on the classic carrot cake. Perfect for gatherings, these bite-sized treats are easy to serve and even easier to enjoy. Decorated with a garnishing of toasted, buttery pecans, they’re an eye-catching addition to any dessert table.
Carrot cake has been a beloved staple since its rise in popularity in the 70s and 80s, and for good reason. Its rich flavor and texture make it a favorite among dessert lovers. However, slicing a traditional carrot cake can be messy, especially with all the mix-ins. These truffles solve that problem—no slicing required, just pop and enjoy!
Ingredients:
- 1 box carrot cake mix, plus oil, water, and eggs as per package instructions
- 8 ounces cream cheese, room temperature
- 1 lb almond bark or candy melts
- 1/3 cup chopped toasted pecans
Preparation:
- Prepare the carrot cake mix according to package instructions. Bake, let rest for 5 minutes, then invert onto a wire rack to cool completely.
- Line a large cookie sheet with parchment paper and set aside.
- Crumble the cooled carrot cake into a large bowl until it forms a fine, uniform crumb.
- Mix in the room-temperature cream cheese using clean hands or gloves until well combined.
- Use a tablespoon or small cookie scoop to portion out the mixture, rolling it into uniform balls.
- Place the truffles on the prepared baking sheet and refrigerate for 1 hour.
- Melt the almond bark or candy melts in a microwave-safe bowl in 30-40 second intervals, stirring between each interval until completely smooth.
- Dip each truffle into the melted bark using two forks or a skewer, tap off excess, and place back on the parchment-lined pan.
- Sprinkle the top of each truffle with chopped toasted pecans.
- Refrigerate for 60-90 minutes until completely hardened.
Enjoy these Carrot Cake Truffles as a perfect dessert or sweet treat for any occasion!
