If you’re looking for a dessert that’s easy to serve, full of flavor, and perfect for any celebration, these Carrot Cake Truffles deliver in every way. Imagine the rich, spiced goodness of carrot cake, blended with cream cheese, rolled into bite-sized balls, and finished with a crisp coating of white chocolate and chopped walnuts.
Why You’ll Love These Carrot Cake Truffles
- Bite-sized and beautifully coated in white chocolate
- Soft, creamy centers with spiced carrot cake and cream cheese
- Make-ahead friendly and freezer-safe
- Customizable for your favorite flavors and toppings
They’re easy to share, store, and transport — but let’s be honest, they’re even easier to devour.
Ingredients You’ll Need
For the Cake:
- 100 ml sunflower oil
- 2 medium eggs
- 115 g light brown soft sugar
- 125 g grated carrot
- 50 g raisins
- 125 g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
For the Truffle Mixture:
- 200 g soft cream cheese
- 50 g icing sugar
For Decoration:
- 400 g white chocolate
- 25 g chopped walnuts
How to Make Carrot Cake Truffles
🧁 Step 1: Bake the Carrot Cake
Preheat your oven to 170°C (150°C fan) and line a 20 cm round baking tin with parchment. In a mixing bowl, combine the oil, eggs, sugar, and grated carrot until smooth. Add the raisins, flour, bicarbonate of soda, and spices, then mix to combine.
Pour into the prepared tin and bake for 45 minutes or until a skewer comes out clean. Let the cake cool completely before moving on.
🥣 Step 2: Make the Truffle Filling
Crumble the cooled cake into a large bowl. Add cream cheese and icing sugar, then beat until fully blended. The mixture should be firm but rollable — if it feels too soft, refrigerate for 30 minutes.
Using a tablespoon measure, scoop and roll into smooth balls. Place on a lined tray and freeze for at least 1 hour until solid.
🍫 Step 3: Coat with Chocolate
Melt the white chocolate in short microwave bursts or using a double boiler until smooth.
Using forks or a truffle-dipping tool, coat each frozen truffle in chocolate. Tap off excess chocolate and return to the tray.
While the chocolate is still wet, sprinkle with chopped walnuts. Let them sit at room temperature or in the fridge until the coating is fully set.
Pro Tips for Perfect Truffles
- Cool the cake completely before mixing with cream cheese to avoid a gummy texture.
- Freeze the truffle balls long enough so they don’t fall apart in warm chocolate.
- If the white chocolate thickens, gently reheat to restore smoothness.
- Use truffle-dipping tools for a polished, professional finish.
- For extra style, place each truffle in a mini cupcake liner before serving.
Final Thoughts
These Carrot Cake Truffles are the ultimate fusion of cozy and classy. With their spiced cake core and velvety white chocolate shell, they’re sure to become a go-to dessert for any special occasion. Best of all? They’re easy to make, share, and customize — and they look as stunning as they taste.