Description
Delightfully rich and creamy carrot cake truffles coated in vanilla almond bark and topped with crunchy roasted pecans. These bite-sized treats combine the moist texture of homemade carrot cake with a smooth cream cheese center, perfect for parties or an indulgent dessert.
Ingredients
Carrot Cake
- 15.25 ounces carrot cake mix (1 box), plus ingredients from the back of the box (water, oil, eggs)
Filling
- 8 ounces cream cheese, softened
Coating
- 24 ounces vanilla almond bark
- 1/4 cup roasted, salted pecans, chopped small
Instructions
- Prepare the carrot cake: Follow the instructions on the carrot cake mix box using the specified ingredients (water, oil, eggs). Bake as directed and set aside to cool completely.
- Cool and crumble the cake: Once the cake is fully cooled, crumble it into a large mixing bowl to create a fine, even texture.
- Combine with cream cheese: Add softened cream cheese to the crumbled cake in spoonfuls. Fold gently with a spatula, or ideally use your hands to mix thoroughly until the mixture is uniform.
- Shape into balls: Line a baking sheet with parchment paper. Using a cookie scoop, portion out the mixture and roll into smooth balls. Place them on the lined baking sheet.
- Freeze the cake balls: Freeze the shaped balls for 30 minutes to firm up and set for easy coating.
- Melt the almond bark: Microwave the vanilla almond bark in 30-second intervals, stirring well between each, until completely melted and smooth.
- Coat the truffles: Using a fork, dip each cake ball into the melted almond bark, spooning the coating over to cover completely. Allow excess coating to drip off.
- Add pecan topping: Place the coated cake balls back on the parchment paper and quickly sprinkle with chopped roasted pecans before the coating sets.
- Chill to set: Refrigerate the coated truffles for at least 1 hour until the almond bark hardens and the truffles are firm.
- Serve and enjoy: Once set, your carrot cake truffles are ready to be enjoyed as an elegant, bite-sized dessert treat.
Notes
- Make sure the cake is completely cooled to prevent melting the cream cheese filling.
- Using hands to mix the cream cheese and cake ensures a better blend and texture.
- Freeze the cake balls before dipping to help them hold their shape during coating.
- If almond bark is too thick, stir in a small amount of shortening to thin it out for easier dipping.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
