4 Ingredient Carrot Cake Truffles
4 Ingredient Carrot Cake Truffles, a simple and decadent recipe treat made with carrot cake and cream cheese coated in white chocolate.
Servings: 12
Equipment
Ingredients
- 1 Carrot Cake. -Use a baked carrot cake that has been cooled.
- 8 oz Cream Cheese. -Softened to room temperature.
- 24 oz Vanilla Almond Bark.
- ½ cup Pecans. -Chopped
Optional add-ins, Shredded coconut, raisins, or candy sprinkles.
Instructions
- Prepare If you have not done so, bake a carrot cake according to the directions on the packaging (or use a pre-made cake). Then allow the cake to fully cool. Also, line a rimmed baking sheet with parchment paper.
- Crumble. In a large bowl using your hands, gently crumble the cake into large crumbs, stopping before the cake gets mushy .
- Cream Cheese. Drop dollops of the softened cream cheese into the crumbled cake and then use a rubber spatula or similar item to fold the cream cheese into the cake.
- Scoop. Use a cookie scoop to scoop out the mixture and then use your hands to roll the scooped mixture into balls. Then place each of the rolled balls on to your prepared baking sheet.
- Freeze. Transfer the baking sheet with the balls to your freezer to set (about a half hour). You can lightly cover them with plastic wrap if needed.
- Almond Bark. Melt your almond bark according to the packaging directions. I like to use a microwave-safe bowl and microwave bark, stopping to stir every 30 seconds.
- Coat. You can use a fork or skewer to carefully dip each of the cake balls into the melted almond bark. A spoon can help your coat the balls entirely if needed. Then place the coated balls back on to the baking sheet and sprinkle the chopped pecans on top while bark is still soft.
- Set. Return the coated truffle balls to your freezer for the bark to fully set (about an hour) before enjoying.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
The cake mix or cake that you use may alter the nutritional information provided. See DiyandFun.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
The cake mix or cake that you use may alter the nutritional information provided. See DiyandFun.com for details on this recipe.
originally posted:
February 19, 2025*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 577kcal | Carbohydrates: 78g | Protein: 3g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 389mg | Potassium: 62mg | Fiber: 1g | Sugar: 60g | Vitamin A: 256IU | Vitamin C: 0.05mg | Calcium: 112mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me