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Carrot Cake Ball Truffles Recipe

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3.8 from 55 reviews

These Carrot Cake Ball Truffles are a delightful twist on classic carrot cake, combining moist cake crumbs with cream cheese frosting, coated in luscious white chocolate, and topped with crunchy pecans. Perfect bite-sized treats for any occasion.

Ingredients

For the Carrot Cake

  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 cups shredded carrots
  • 1 cup pecan chips

For the Frosting & Coating

  • 1 container of cream cheese frosting (about 16 oz)
  • 1/2 cup pecan chips for topping
  • 1 16 oz bag Ghirardelli white chocolate melting wafers

Instructions

  1. Prepare the Baking Dish and Oven: Spray a 9×13 baking dish with non-stick cooking spray and set it aside. Preheat the oven to 350°F and line two 9-inch springform pans with parchment paper.
  2. Mix Wet Ingredients: Using a stand mixer, combine the sugar, canola oil, and eggs. Mix until everything is fully incorporated and smooth.
  3. Add Dry Ingredients: Gradually mix in the flour, baking soda, baking powder, salt, and cinnamon until fully combined into a batter.
  4. Fold in Carrots and Pecans: Gently fold in the shredded carrots and 1 cup of pecan chips to the batter, ensuring even distribution.
  5. Bake the Cake: Pour the batter into the prepared 9×13 baking dish. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer the cake to a wire rack to cool completely.
  6. Crumble the Cake: Once cooled, crumble the cake into fine crumbs inside a large mixing bowl.
  7. Combine with Frosting: Add about 2-3 spoonfuls of cream cheese frosting to the cake crumbs and mix thoroughly until a dough-like mixture forms that holds together when shaped.
  8. Shape Cake Balls: Using a small ice cream scoop or tablespoon, scoop out portions of the mixture and roll them into smooth balls with your hands. Place the balls onto a cookie sheet lined with parchment paper.
  9. Chill the Cake Balls: Place the cookie sheet with the cake balls in the refrigerator for 1 hour to firm up before coating.
  10. Melt White Chocolate: Set up a double boiler and melt the white chocolate melting wafers gently, stirring until smooth and glossy.
  11. Dip Cake Balls: Remove chilled cake balls from the fridge. Using a fork, dip each cake ball into the melted white chocolate, tap off excess chocolate gently against the edge of the pot, and place back onto the cookie sheet.
  12. Garnish: Immediately sprinkle each coated truffle with reserved chopped pecans for added texture and flavor.
  13. Set the Coating: Let the chocolate-covered cake balls sit at room temperature for about 15 minutes, or until the white chocolate has completely hardened.
  14. Serve and Enjoy: Once set, enjoy your decadent, bite-sized carrot cake truffles or store them in an airtight container in the refrigerator.

Notes

  • You can adjust the amount of cream cheese frosting to achieve the desired consistency for your cake ball dough.
  • Make sure the cake is completely cool before crumbling to prevent melting the frosting prematurely.
  • If you don’t have pecan chips, finely chopped pecans work just as well.
  • Use a double boiler to gently melt the white chocolate to avoid burning or seizing.
  • Store leftovers in an airtight container in the refrigerator for up to one week.

Find it online: https://deliciousyum.com/carrot-cake-ball-truffles-recipe/