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Carrot Cake Ball Truffles Recipe

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★★★★★

5 from 138 reviews

These Carrot Cake Ball Truffles are a delightful twist on classic carrot cake, combining moist, spiced cake crumbs with cream cheese frosting, rolled into bite-sized balls, and dipped in luscious white chocolate. Finished with a pecan topping, they make a perfect sweet treat for parties, holidays, or anytime you crave an indulgent yet elegant dessert.

Ingredients

Scale

Cake Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots
  • 1 cup pecan chips (plus 1/2 cup for topping)

Frosting

  • 1 container of cream cheese frosting (approximately 16 oz)

Coating

  • 1 16-ounce bag Ghirardelli white chocolate melting wafers

Instructions

  1. Prepare the baking dish and oven. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside. Preheat the oven to 350°F (175°C) and line two 9-inch springform pans with parchment paper for easier cake removal.
  2. Mix wet ingredients. Using a stand mixer, combine the sugar, canola oil, and eggs until the mixture is smooth and well blended.
  3. Add dry ingredients. Gradually mix in the flour, baking soda, baking powder, salt, and cinnamon until just combined, ensuring not to overmix.
  4. Fold in carrots and pecans. Gently fold in the shredded carrots and 1 cup of pecan chips evenly throughout the batter.
  5. Bake the cake. Pour the batter into the prepared 9×13-inch baking dish and bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake. Remove the cake from the oven and allow it to cool completely on a wire rack before proceeding.
  7. Crumble the cake. Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
  8. Add cream cheese frosting and form dough. Stir in 2 to 3 spoonfuls of cream cheese frosting until the mixture forms a dough that holds together.
  9. Scoop and shape balls. Using a small ice cream scoop, portion out the mixture and roll each scoop gently into a ball. Place the cake balls onto a cookie sheet.
  10. Chill the balls. Refrigerate the cake balls for 1 hour to firm up for easier dipping.
  11. Melt the white chocolate. Using a double boiler, gently melt the white chocolate melting wafers until smooth and creamy.
  12. Dip the cake balls. Remove the cake balls from the fridge. Using a fork, dip each ball into the melted white chocolate, tapping the fork lightly on the edge of the bowl to remove excess chocolate.
  13. Add pecan topping. Place the dipped cake balls back onto the cookie sheet and immediately sprinkle with the remaining chopped pecans.
  14. Allow to set. Let the chocolate harden at room temperature for about 15 minutes before serving or storing.

Notes

  • Ensure the cake is completely cooled before crumbling to avoid a sticky dough.
  • You can substitute pecan chips with chopped walnuts for a different nutty flavor.
  • Store the truffles in an airtight container in the refrigerator for up to 1 week.
  • For easier chocolate melting, use a microwave-safe bowl and heat in 20-second intervals, stirring between each.
  • Use parchment paper on the cookie sheet for easy cleanup.

Keywords: carrot cake balls, truffles, white chocolate, cream cheese frosting, pecans, carrot cake dessert

Find it online: https://dinewithdylan.com/carrot-cake-ball-truffles-recipe/