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Carrot Cake Ball Truffles

Decadent Carrot Cake Ball Truffles for Your Spring Celebrations

Delight in these Carrot Cake Ball Truffles, a fun, festive twist on carrot cake perfect for spring celebrations.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 24 truffles
Course: Desserts
Cuisine: Spring
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffles
  • 1 cup Sugar Adds sweetness and moisture to the truffles.
  • 1/2 cup Canola oil Provides fat for moisture and a tender crumb.
  • 3 large Eggs Acts as a binder and adds richness to the cake mix.
  • 2 cups Flour Forms the structure of the cake.
  • 1 tsp Baking soda Leavening agent that helps the cake rise.
  • 1 tsp Baking powder Leavening agent that helps the cake rise.
  • 1/2 tsp Salt Enhances the sweetness of the cake.
  • 2 tsp Cinnamon Provides warmth and spice characteristic of carrot cake.
  • 2 cups Shredded carrots Offers moisture and natural sweetness, critical for the cake's flavor.
  • 1 cup Pecan chips Adds crunch and nutty flavor to the cake.
  • 1 cup Cream cheese frosting Binds the crumbled cake and adds creaminess.
  • 8 oz Ghirardelli white chocolate melting wafers Coating for truffles with a creamy finish.

Equipment

  • stand mixer
  • 9x13 baking dish
  • cookie sheet
  • double boiler
  • spatula
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions for Carrot Cake Ball Truffles
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 baking dish with non-stick spray.
  2. In a large mixing bowl, blend together the sugar, canola oil, and eggs until well combined and frothy.
  3. Gradually add in flour, baking soda, baking powder, salt, and cinnamon, mixing until just combined.
  4. Gently fold in the shredded carrots and pecan chips, being careful not to overmix.
  5. Pour the batter into your prepared baking dish and bake for 30-40 minutes or until a toothpick comes out clean.
  6. Let the cake cool completely on a wire rack for at least 30 minutes.
  7. Crumble the cooled cake into fine crumbs and mix with cream cheese frosting until it holds together like dough.
  8. Roll the mixture into small balls, about 1 inch in diameter, and place them on a lined cookie sheet.
  9. Refrigerate the truffle balls for at least one hour to firm up.
  10. Melt the white chocolate in a double boiler over low heat until smooth.
  11. Dip each chilled ball into the melted chocolate and sprinkle with chopped pecans before the chocolate sets.
  12. Let the chocolate set for about 15 minutes before serving or storing.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure the cake is completely cool before crumbling to prevent a soggy mixture. Overmixing the frosting can lead to a greasy texture.

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