Go Back
aiting

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 ruffles
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. Prepare the cake mixture: Crumble the cooled cake into a large bowl. Mix in the vanilla frosting until fully combined.
  3. 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.
  4. Melt the coating: Melt the vanilla almond bark according to package instructions.
  5. 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.
  6. Decorate: Drizzle extra melted almond bark over truffles and top with a royal icing carrot.
  7. 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.