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Homemade Carrot Cake Truffles

Homemade Carrot Cake Truffles - all the flavor of carrot cake packed into a bite-sized truffle. A fun way to celebrate any party!
Course Candy, Dessert, Easter
Cuisine American
Prep Time 15 minutes
fridge 1 hour
Author Rob


  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 cups shredded carrots
  • 1 cup chopped pecans , plus 1/2 C for topping
  • 1 container of cream cheese frosting
  • 1 16 oz. Ghirardelli white chocolate melting wafers


  1. 1. Spray a 9x13 baking dish with pam baking spray and set aside

    2. Preheat the oven to 350 degrees

    3. Using a standing mixer, or hand held mixer mix until combined the sugar, oil and eggs

    4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined. Fold in the shredded carrots and 1 C pecan chips

    5. Pour the batter into the 9x13 baking dish the oven for 30-40 minutes or until a toothpick comes out clean

    6. Allow cake to cool completely on a wire rack

    7. Crumble the cake into fine crumbs into a large bowl

    8. Mix in about 2-3 Spoonfuls of cream cheese frosting and mix until a dough forms

    9. Using a small ice cream scoop, scoop out some of the cake mixture and roll into a ball. Place onto a cookie sheet

    10. Repeat steps until all mixture has been molded into balls

    11. Place into the fridge for 1 hour to harden

    12. Once the hour is up, remove from fridge and place onto the counter

    13. Using a double boiler, melt the white chocolate melting wafers

    14. Once melted, using a fork, dip the cake ball into the melted chocolate

    15. Lightly tap the edge of the pot to get rid of excess chocolate

    16. Place back onto the cookie sheet and sprinkle with some chopped pecans

    17. Repeat step until all balls have been dipped or all chocolate has been used

    18. Allow the chocolate to harden for 15 minutes before enjoying!