Carrot Cake Truffles

Created by: Jamie Dinardi-Dill of Sweet Confetti
Carrot Cake:
- 1 c. Unsalted Butter, Melted
- 1 c. Dark Brown Sugar
- 1/2 c. White Sugar
- 3 tsp Vanilla Extract
- 2 Eggs
- 1 c. Grated Carrots, Grated Finely
- 1.5 c. Flour
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/2 tsp Salt
- 1/2 c. Chopped Pecans 
Cream Cheese Frosting:
- 4 oz. Unsalted Butter, Softened
- 4 oz. Cream Cheese, Softened
- 2 c. Powdered Sugar
- 1/2 tsp Vanilla Extract
- Mold (optional)
- Melted Chocolate
- Sprinkle Pop Cottontail Sprinkles
Carrot Cake:
- Preheat the oven to 350 degrees and grease an 8x8 or 9x9 pan. Set pan aside.
- In a large bowl, whisk together melted butter, brown sugar, white sugar and vanilla extract.
- Beat in eggs one at a time until fully incorporated. 
- Fold in carrots. 
- In a separate bowl, mix together flour, cinnamon, nutmeg, cloves and salt. 
- Fold into wet ingredients. 
- Gently fold pecans into batter. 
- Pour into prepared pan and bake for 25-30 minutes. Remove cake from the oven and allow to cool completely.
Cream Cheese Frosting: 
- In a stand mixer fitted with a whisk attachment, beat together softened butter and cream cheese. 
-Add in powdered sugar and vanilla extract and mix slowly until combined then increase speed and beat for another 3 minutes until creamy and smooth.
- Cut up the cooled carrot cake and crumble into small pieces. 
- Add in cream cheese frosting and mix together until the cake is fully coated and holds its shape when pressed together. Start with a small amount of frosting and increase until the cake holds firmly together. Approximately 1 cup of cake crumbles to 1 tbsp of frosting. 
- Roll truffle mixture into balls or press into mold. Place in refrigerator for 30 minutes to set up before dipping. 
- Melt Chocolate and dip truffle. 
- Apply sprinkles while chocolate is wet. 
- Allow your truffles to set and enjoy!

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