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Close-up of carrot cake truffles drizzled with white icing and crushed nuts, showing the moist spiced cake interior.

Carrot Cake Ball Truffles

These delightful Carrot Cake Ball Truffles capture all the beloved flavors of carrot cake in a bite-sized, decadent treat. Perfect for parties, dessert platters, or a sweet indulgence, these truffles are easy to make and irresistibly delicious.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake Balls
  • 3 cups Carrot Cake crumbled (from approximately 1/2 of a standard 9x13 inch cake or 12 cupcakes)
  • 1/2 cup Cream Cheese Frosting store-bought or homemade, softened
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
For the Coating and Garnish
  • 12 oz White Chocolate Chips or melting wafers
  • 1/4 cup Chopped Pecans finely chopped, optional, for garnish
  • 1/4 tsp Ground Cinnamon optional, for dusting

Equipment

  • Large Mixing Bowl
  • Rubber Spatula
  • Parchment Paper
  • Baking Sheet
  • Microwave-Safe Bowl
  • Fork or Dipping Tools

Method
 

Prepare the Cake Mixture
  1. In a large mixing bowl, combine the crumbled carrot cake, cream cheese frosting, 1/4 tsp ground cinnamon, and ground nutmeg. Mix thoroughly with a rubber spatula or your hands until well combined and the mixture can be rolled into a ball without crumbling. It should have a dough-like consistency.
  2. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up. This will make it easier to roll.
Roll the Truffles
  1. Line a baking sheet with parchment paper.
  2. Remove the chilled cake mixture from the refrigerator. Scoop out tablespoon-sized portions and roll them into smooth, bite-sized balls (about 1-inch diameter). Place the rolled balls onto the prepared baking sheet.
  3. Once all the mixture is rolled, place the baking sheet with the truffle balls back into the refrigerator for another 30 minutes to firm up completely.
Coat and Garnish
  1. In a microwave-safe bowl, melt the white chocolate chips. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. Be careful not to overheat.
  2. Remove the chilled truffle balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted white chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
  3. Return the coated truffle to the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with finely chopped pecans or a light dusting of cinnamon, if desired.
  4. Repeat with the remaining truffle balls, re-heating the chocolate as needed if it starts to thicken.
  5. Refrigerate the finished Carrot Cake Ball Truffles for at least 30 minutes, or until the chocolate coating is completely set.

Notes

For best results, ensure your carrot cake and frosting are at room temperature before mixing, but then chill the mixture thoroughly at each step. If you're making your own carrot cake, let it cool completely before crumbling. Truffles can be stored in an airtight container in the refrigerator for up to 1 week.