Carrot Cake Truffles Cream Cheese (Printable Version)

Spiced carrot centers wrapped in creamy tangy coating, perfect for spring celebrations.

# What You Need:

→ Carrot Cake Truffle Base

01 - 1 cup finely grated carrots
02 - 1 cup finely crushed graham crackers or digestive biscuits
03 - 1/2 cup finely chopped toasted walnuts or pecans
04 - 1/2 cup full-fat cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - Pinch of salt

→ Cream Cheese Coating

10 - 8 ounces white chocolate, chopped
11 - 3 ounces full-fat cream cheese, softened
12 - 2 tablespoons unsalted butter, softened

→ Garnish

13 - 2 tablespoons finely chopped nuts
14 - Orange or green colored sprinkles
15 - Shredded coconut

# How to Make It:

01 - In a large mixing bowl, combine grated carrots, crushed biscuits, chopped nuts, softened cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until a sticky dough forms.
02 - Scoop tablespoon-sized portions of the dough and roll into uniform balls. Place each truffle on a parchment-lined baking tray.
03 - Refrigerate the truffles for at least 1 hour until firm and set.
04 - Melt white chocolate in a heatproof bowl set over a double boiler with simmering water, stirring until smooth. Remove from heat and whisk in softened cream cheese and butter until completely smooth and glossy.
05 - Using a fork or dipping tool, coat each chilled truffle in the cream cheese mixture, allowing excess to drip off. Return coated truffles to the parchment-lined tray.
06 - Immediately sprinkle finished truffles with chopped nuts, colored sprinkles, or coconut as desired.
07 - Chill the finished truffles for at least 30 minutes until the coating is completely set.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen, but honestly, the hardest part is waiting for them to chill.
  • Everyone expects cake, and instead they get this velvety cream cheese coating that melts on your tongue like a secret.
  • You can make them the day before, which means less stress when guests arrive and more time to actually enjoy them.
02 -
  • If your carrot mixture is too wet, it'll weep liquid and your truffles will slide off the fork when dipping—grate the carrots fine and don't oversqueeze them.
  • The coating will seize and break if it gets too cold; if that happens, gently warm it over the double boiler again and whisk in a splash of milk.
03 -
  • Use a cookie scoop or melon baller to make your truffle centers uniform in size, which helps them cook and look consistent.
  • If rolling feels messy, pop your hands in the freezer for a minute before shaping each batch to keep the mixture from sticking.
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