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Carrot Cake Truffles

Super easy and delicious bite-sized carrot cake truffles coated in a crisp white chocolate shell and festive sprinkles. The perfect, no-fuss dessert for Easter and spring gatherings!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 30 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box carrot cake mix 15.25 oz, plus ingredients required on box (water, oil, eggs)
  • 0.5 - 0.75 cup cream cheese frosting store-bought or homemade, start with 1/2 cup
Coating and Topping
  • 16 oz white candy melts or white almond bark
  • 1 tsp coconut oil optional, to thin the chocolate
  • 2 tbsp orange and green sprinkles nonpareils

Equipment

  • 9x13 Baking Pan
  • Large Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Dipping fork

Method
 

  1. Bake the carrot cake according to package directions in a 9x13 pan. Allow the cake to cool completely.
  2. Crumble the cooled cake into a large mixing bowl until it resembles fine crumbs with no large chunks.
  3. Add 1/2 cup of cream cheese frosting and mix with your hands until a dough-like consistency forms. Add a bit more frosting only if the mixture won't hold together when squeezed.
  4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 30-45 minutes until firm.
  5. Melt the white candy melts in the microwave in 30-second intervals at 50% power, stirring until smooth. Stir in coconut oil if the coating is too thick.
  6. Using a fork, dip each chilled cake ball into the melted coating, tapping off the excess. Place back on the parchment paper.
  7. Immediately top with orange and green sprinkles before the coating sets. Let rest until fully hardened, then serve or store in the refrigerator.

Notes

Ensure the cake is completely cooled before adding frosting, and do not skip the chilling step, or the truffles will fall apart in the warm coating.