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 minutesminutes
fridge 1 hourhour
Author Rob
Ingredients
2cupssugar
1cupcanola oil
4large eggs
2cupsflour
1tspbaking soda
1tspbaking powder
ΒΌtspsalt
2tspcinnamon
2cupsshredded carrots
1cupchopped pecans , plus 1/2 C for topping
1container of cream cheese frosting
116 oz. Ghirardelli white chocolate melting wafers
Instructions
1. Spray a 9x13 baking dish with pam baking spray and set aside2. Preheat the oven to 350 degrees3. Using a standing mixer, or hand held mixer mix until combined the sugar, oil and eggs4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined. Fold in the shredded carrots and 1 C pecan chips5. Pour the batter into the 9x13 baking dish the oven for 30-40 minutes or until a toothpick comes out clean6. Allow cake to cool completely on a wire rack7. Crumble the cake into fine crumbs into a large bowl8. Mix in about 2-3 Spoonfuls of cream cheese frosting and mix until a dough forms9. Using a small ice cream scoop, scoop out some of the cake mixture and roll into a ball. Place onto a cookie sheet10. Repeat steps until all mixture has been molded into balls11. Place into the fridge for 1 hour to harden12. Once the hour is up, remove from fridge and place onto the counter13. Using a double boiler, melt the white chocolate melting wafers14. Once melted, using a fork, dip the cake ball into the melted chocolate15. Lightly tap the edge of the pot to get rid of excess chocolate16. Place back onto the cookie sheet and sprinkle with some chopped pecans17. Repeat step until all balls have been dipped or all chocolate has been used18. Allow the chocolate to harden for 15 minutes before enjoying!