Soft, cinnamon-spiced carrot cake truffles double dipped in a vanilla white candy coating. One bite reveals an indulgent, moist center of soft cake combined with cream cheese frosting.
Why this recipe works
These easy carrot cake truffles are made with a cake mix, homemade cream cheese frosting, and a white chocolate candy coating. The soft interior texture contrasts nicely with the white chocolate shell and roasted chopped pecans on top. Think of these truffles as cake balls or cake pops, without the stick – perfect for Easter or for satisfying the year-round carrot cake cravings!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – We are using a standard-sized (15.25 ounce) carrot cake mix, including the ingredients needed on the back of the box such as water, vegetable oil, and eggs. On top of that we will add a dash of cinnamon. If you like extra spice in your carrot cake, you can add ¼ teaspoon of nutmeg to the cake mix mixture. We used Duncan Hines because we like the small pieces of grated carrot in the batter, but Betty Crocker or other brands are just as good.
FROSTING – Homemade cream cheese frosting is divine when paired with carrot cake. Feel free to experiment with different extracts by replacing the vanilla extract with almond or orange. To make things even more simple, you can use a store-bought tub of cream cheese frosting.
CHOCOLATE COATING – White almond bark with a little vegetable oil added makes a smooth candy coating for cake truffles. Optionally substitute the vegetable oil with coconut oil or shortening. Adding oil to your candy coating will create a silky smooth and dippable consistency on top of a shiny finish. You can omit it entirely if needed.
How to Make Carrot Cake Truffles
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350° F.
- Using a handheld mixer, in a medium-sized bowl, blend the cake mix, water, oil, eggs and cinnamon.
- Transfer the batter to a greased 9 x 13-inch baking dish and bake according to package directions.
- Remove the cake from the oven, and let it cool on a wire rack for 5 minutes.
- Using a fork, break up the cake into small pieces, in the same baking dish. You want the cake to resemble a coarse mealy texture. Transfer the crumble to a large mixing bowl.
Cream Cheese Frosting
- To make the frosting, place the butter and cream cheese in a medium-sized bowl, and using a handheld mixer beat on high for 2 minutes or until light and fluffy. Mix in the salt and vanilla. Slowly add in the powdered sugar, (a little at a time), until well incorporated and smooth.
- Mix ¾ of a cup of the frosting into the crumbled cake and stir using a soft silicone spatula. The cake should start to hold shape and form a giant ball. If the frosting doesn’t seem to be binding the cake crumbs together, continue to add small amounts of frosting until you get the right consistency.
- Using a small cookie dough scoop, form uniform mounds of dough. Roll them between your palms to make them into a smooth ball and place them on a parchment-lined cookie sheet.
- Place the balls into the freezer and allow them to chill for 10 minutes in the fridge.
Candy Coating
- Place 20 ounces (or 10 squares) of the almond bark into a small microwave-safe bowl and microwave on high for 30-second intervals, stirring after each interval. The candy coating is ready when it is smooth and free of any large clumps after stirring.
- Stir 2 teaspoons of vegetable oil into the melted candy for easier dipping.
- Place one ball onto a fork and place it into the melted candy, making sure all sides are coated. Tap the edge of the fork against the bowl to remove the excess melted candy coating.
- Place the truffle on a parchment-lined baking sheet and promptly sprinkle with chopped pecans. Repeat the process for the remaining truffles.
- To decorate the truffles with a white chocolate drizzle, melt the remaining 2 squares (4 ounces) and pour the melted candy into a piping bag fitted with a small round decorating tip. Apply gentle, even pressure as you drizzle the tops of the truffles. Garnish with chopped pecans while the drizzle is still wet.
- Store at room temperature until ready to enjoy.
Frequently Asked Questions & Expert Tips
Cracking can occur when there is a contrast of extreme temperatures (when cold meets hot). In this case, make sure your candy coating is just warm enough that it melts into a smooth mixture. You may find that letting the melted candy sit for 3-4 minutes will greatly reduce any chance of cracking.
Store carrot cake truffles in an air-tight container kept at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Yes, you can freeze them but do note that freezing can cause the candy coating to weep due to the condensation that occurs when it is thawed. To freeze, store the fully cooled truffles in an air-tight container for up to 2 months. Thaw in the refrigerator. You can also freeze them without the chocolate coating. Simply flash freeze the balls then transfer them to an air-tight container or freezer bag. Thaw, then add the chocolate coating once ready to serve.
Serving Suggestions
Dip, drizzle, sprinkle, whichever way you decide to dress up your truffles is up to you! We like to garnish our carrot cake truffles with a drizzle of melted white chocolate and chopped pecans (or walnuts). Enjoy chilled or at room temperature.
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Carrot Cake Truffles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 15.25 ounce carrot cake mix plus ingredients needed on back of box
- ½ teaspoon cinnamon
Cream Cheese Frosting
- ¼ cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
White Candy Coating
- 24 ounces white almond bark divided
- 2 teaspoons vegetable oil
- ¼ cup raw pecan halves
Things You’ll Need
Before You Begin
- Toasting pecans enhances their nuttiness and makes for a more developed flavor, you can choose to skip this step if you are short on time.
- We used Duncan Hines because we like the small pieces of grated carrot in the batter, but Betty Crocker, etc. is just as good.
- If you like extra spice in your carrot cake, you can add ¼ teaspoon of nutmeg to the cake mix mixture.
- For the frosting, feel free to experiment with different extracts by replacing the vanilla extract with almond or orange. To make things even more simple, you can use a store-bought tub of cream cheese frosting.
- White almond bark with a little vegetable oil added makes a smooth candy coating for cake truffles. Optionally substitute the vegetable oil with coconut oil or shortening. Adding oil to your candy coating will create a silky smooth and dippable consistency on top of a shiny finish. You can omit it entirely if needed.
Instructions
- Preheat oven to 350° F.
- Spread pecans on a baking sheet lined with parchment paper and bake for 4 minutes, remove them from the oven and give the pecans a shake to mix them around before putting them back in the oven to bake for an additional 4 minutes. Place the baking sheet on a wire rack and let the pecans cool to room temperature while you prepare the rest of the recipe. (The pecans will continue to cook for 5-10 minutes after being removed from the oven). Finely chop them into small pieces.
- Using a handheld mixer, in a medium-sized bowl, blend the cake mix, water, oil, eggs and cinnamon.
- Transfer the batter to a greased 9 x 13-inch baking dish and bake according to package directions.
- Remove the cake from the oven, and let it cool on a wire rack for 5 minutes.
- Using a fork, break up the cake into small pieces, in the same baking dish. You want the cake to resemble a coarse mealy texture. Transfer the crumble to a large mixing bowl.
To Make The Frosting
- Place the butter and cream cheese in a medium-sized bowl, and using a handheld mixer beat on high for 2 minutes or until light and fluffy. Mix in the salt and vanilla. Slowly add in the powdered sugar, (a little at a time), until well incorporated and smooth.
- Mix ¾ of a cup of the frosting into the crumbled cake and stir using a soft silicone spatula. The cake should start to hold shape and form a giant ball. If the frosting doesn’t seem to be binding the cake crumbs together, continue to add small amounts of frosting until you get the right consistency.
- Using a small cookie dough scoop, form uniform mounds of dough. Roll them between your palms to make them into a smooth ball and place them on a parchment-lined cookie sheet.
- Place the balls into the freezer and allow them to chill for 10 minutes in the fridge.
Candy Coating
- To make the candy coating, place 20 ounces (or 10 squares) of the almond bark into a small microwave-safe bowl and microwave on high for 30-second intervals, stirring after each interval. The candy coating is ready when it is smooth and free of any large clumps after stirring.TIP – Cracking can occur when there is a contrast of extreme temperatures (when cold meets hot). In this case, make sure your candy coating is just warm enough that it melts into a smooth mixture. You may find that letting the melted candy sit for 3-4 minutes will greatly reduce any chance of cracking.
- Stir 2 teaspoons of vegetable oil into the melted candy for easier dipping.
- Place one ball onto a fork and place it into the melted candy, making sure all sides are coated. Tap the edge of the fork against the bowl to remove the excess melted candy coating.
- Place the truffle on a parchment-lined baking sheet and promptly sprinkle with chopped pecans. Repeat the process for the remaining truffles.
- To decorate the truffles with a white chocolate drizzle, melt the remaining 2 squares (4 ounces) and pour the melted candy into a piping bag fitted with a small round decorating tip. Apply gentle, even pressure as you drizzle the tops of the truffles. Garnish with chopped pecans while the drizzle is still wet.
- Store at room temperature until ready to enjoy.
Expert Tips & FAQs
- Store carrot cake truffles in an air-tight container kept at room temperature for 2-3 days or in the refrigerator for up to 1 week.
- Freezing – do note that freezing can cause the candy coating to weep due to the condensation that occurs when it is thawed. To freeze, store the fully cooled truffles in an air-tight container for up to 2 months. Thaw in the refrigerator. You can also freeze them without the chocolate coating. Simply flash freeze the balls then transfer them to an air-tight container or freezer bag. Thaw, then add the chocolate coating once ready to serve.
- If you don’t have a piping bag with a round tip, you could use a zippered sandwich bag and snip off the end for piping the drizzle.
Nutrition
Kristen Rittmer
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