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–+ servings
Carrot Cake Ball Truffles

Carrot Cake Ball Truffles: Sweet Bites for Spring Celebrations

These Carrot Cake Ball Truffles are a delightful twist on classic flavors, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 24 truffles
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Brown Sugar Sweetens the cake base
  • 1/2 cup Canola Oil Adds moisture; can substitute with vegetable or coconut oil
  • 2 Eggs Provide structure; use flax eggs for vegan
  • 2 cups Flour Gluten-free flour can be used
  • 1 teaspoon Baking Soda Leavening agent
  • 1 teaspoon Baking Powder Works with baking soda for lift
  • 1/2 teaspoon Salt Enhances sweetness
  • 1 teaspoon Cinnamon Infuses warm spice; pumpkin pie spice can substitute
  • 2 cups Shredded Carrots Delivers moisture and flavor
  • 1/2 cup Pecan Chips Contributes crunch; walnuts can substitute
For Assembly
  • 1 cup Cream Cheese Frosting Can use store-bought or homemade
  • 12 ounces Ghirardelli White Chocolate Melting Wafers Coating for truffles

Equipment

  • Oven
  • Stand Mixer
  • parchment paper
  • Baking Dish
  • Double Boiler
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a standing mixer, combine the sugar, canola oil, and eggs. Beat until well blended and smooth.
  3. Add flour, baking soda, baking powder, salt, and cinnamon to the wet mixture. Mix until just combined.
  4. Fold in shredded carrots and pecan chips until well incorporated.
  5. Pour batter into baking dish and spread evenly. Bake for 30-40 minutes until done.
  6. Allow cake to cool completely in the pan for about 30 minutes before crumbling into fine crumbs.
  7. Mix in cream cheese frosting until the mixture holds together like cookie dough.
  8. Roll mixture into small balls, approximately 1 inch in diameter, and refrigerate for about 1 hour.
  9. Melt the white chocolate in a double boiler, stirring until smooth.
  10. Dip each truffle into the melted white chocolate, tapping off excess before placing back on baking sheet.
  11. Sprinkle chocolate-coated truffles with chopped pecans immediately after dipping.
  12. Let truffles sit at room temperature until chocolate hardens, about 20-30 minutes.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These truffles are best served fresh, but can be stored for up to a week in the refrigerator.

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