The Ultimate Guide to Carrot Cake Truffles
Enjoy the rich and spiced flavors of carrot cake in a delightful bite-sized truffle! These easy-to-make treats are coated in smooth vanilla almond bark and topped with a festive royal icing carrot. Perfect for Easter, spring gatherings, or anytime you crave a sweet indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 ruffles 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the cake base:
- 1 box carrot cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
For the creamy filling:
- 1/2 cup vanilla frosting
For the coating:
- 16 ounces vanilla almond bark
For garnish:
- 25 royal icing carrots
Instructions
- Bake the cake: Preheat the oven to 350°F. In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour into a 9×13 pan and bake for 30 minutes. Let cool completely.
- Prepare the cake mixture: Crumble the cooled cake into a large bowl. Mix in the vanilla frosting until fully combined.
- Form truffle balls: Roll 1 tablespoon of the mixture into a ball and place on a parchment-lined baking sheet. Repeat with remaining mixture. Refrigerate for 30 minutes.
- Melt the coating: Melt the vanilla almond bark according to package instructions.
- Dip the truffles: Using a toothpick or skewer, dip each truffle into the melted almond bark, tapping off excess. Place on parchment paper to set.
- Decorate: Drizzle extra melted almond bark over truffles and top with a royal icing carrot.
- Set and serve: Allow truffles to set for about 15 minutes before serving.
Notes
- Ensure the cake is fully cooled before crumbling to prevent excess moisture.
- Refrigerating the truffles before dipping helps maintain their shape.
- For added flair, sprinkle with crushed nuts or cinnamon before the coating sets.