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Carrot Cake Truffle Recipe

Carrot Cake Truffle Recipe
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Discover our delicious Carrot Cake Truffle Recipe that’s easy to make and perfect for any occasion—indulge today!

Ingredients

Scale
  • 3/4 cup canola oil
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups all-purpose flour
  • 10–12 baby carrots (finely grated)
  • 8 oz brick cream cheese (softened)
  • 12 oz bag Wilton bright white candy melts
  • 1/3 cup pecan pieces (finely chopped)

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8 square baking pan.
  2. In a large bowl, combine canola oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
  3. Add baking soda, baking powder, salt, cinnamon, nutmeg, and flour; mix gently until just incorporated.
  4. Fold in finely grated carrots until evenly distributed.
  5. Pour batter into the prepared pan and bake for 30-32 minutes or until golden brown and a toothpick comes out clean. Let cool on a wire rack.
  6. Once cooled, crumble the cake into fine crumbs in a bowl and mix with softened cream cheese until fully combined.
  7. Form mixture into 1-inch balls and chill for about 20 minutes.
  8. Melt the white candy coating using a double boiler method; dip each chilled ball into the melted coating and sprinkle with chopped pecans.
  9. Place coated truffles back on the lined cookie sheet and chill again for about 20 minutes until set.

Nutrition

Find it online: https://isabellacooks.com/carrot-cake-truffle-recipe/