Carrot Cake Truffles are like eating your favorite cake, just in an easy, popable form. Decorated with a garnishing of toasted, buttery pecans will make for an easy, eye-catching treat.
Carrot cake is, to me, the ultimate cake. This cake popularized in the 70s and 80s hasn’t retrograded and has been a bedrock staple in our dessert lexicon. While a slice of carrot cake is divine, having something a little easier to serve is pinnacle, especially for gatherings. Classic carrot cake has tons of mix-ins, making the cake hard to slice, resulting in a completely shredded cake. After a few people have sliced into a carrot cake, it looks like a monster ripped through the layers. Here, with these Carrot Cake Truffles, there’s no slicing, simply serve
Ingredients:
- Carrot cake box mix, plus oil, water, and eggs needed
- 8 ounces cream cheese, room temperature
- 1 lb almond bark, or candy melts
- 1/3 cup chopped toasted pecans
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PREPARATION:
- Prepare carrot cake according to package instructions. Once baked, let rest for 5 minutes in the pan, before inverting onto a wire rack to cool completely.
- Line a large cookie sheet with parchment paper, set aside.
- In a large bowl, crumble carrot cake until it is a fine, uniform crumb.
- Using clean hands or while wearing gloves, mix the cream cheese into the cake crumbs.
- Use a tablespoon or a small cookie scoop to portion out the truffles, rolling to shape into a more uniform ball.
- Place onto prepared baking sheet and refrigerate for 1 hour.
- In a microwave safe bowl, melt the white chocolate bark or candy melts in 30 to 40 second intervals, stirring between each interval. Do this until bark is completely melted.
- Use two forks or a skewer to dip each truffle into the melted bark, tap off excess, and place back onto the parchment-lined pan.
- Decorate the top of each truffle with a sprinkling of chopped pecans.
- Place the tray back into the refrigerator for the truffles to harden completely. Around 60 to 90 minutes.
Enjoy !
