These super Easy Carrot Cake Truffles are made with carrot cake, white chocolate and decorated with a cute royal icing carrot on top! Perfect for Easter dessert, church potlucks, or any springtime party!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Easy and Simple desserts are my favorite and I love them even more if they’re holiday themed. Of course you can make these any time of year, but how cute would these be on the table for Easter Lunch!
These little semihomemade cake truffles are so easy to make but they look so adorable!
Not a fan of carrot cake? You came make these with any cake mix!
Why You Should Make these Easy Carrot Cake Truffles…
- Easy Easter Dessert Idea
- Simple Carrot Cake Dessert Recipe
- Super Cute Dessert for Easter or Spring
QUICK GLANCE AT INGREDIENTS for Carrot Cake Truffles:
- carrot cake mix
- water
- vegetable oil
- eggs
- vanilla frosting
- vanilla almond bark
- royal icing carrots
(AMOUNTS IN RECIPE CARD BELOW)
How to make Carrot Cake Truffles:
- Lets make the carrot cake
Pre-heat the oven to 350F.
- Mix it up
In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.
- Let it bake
Pour into a 9×13 pan and bake for about 30 minutes or until done. I use a 9×13 pan for these but you could really use any cake pan.
Let the cake completely cool. - Turn it into cake balls
Crumble the baked/cooled cake into a large bowl.
With clean hands or while wearing gloves, mix the vanilla frosting into the crumbled cake until well combined.
Roll 1 tablespoon of dough into a ball.
Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you’ve made as many as you need.
Place cake balls into fridge for 30 minutes. - Melt the white chocolate
Melt the White Candy Melts according to the package directions. I melt mine in the microwave in 30 second busts until melted. If you over heat it, the almond bark will get rough and cakey. You want a smooth melted coating.
Remove cake balls from fridge. - Dip them!
Using toothpicks or skewers to make the dipping process easier, dip each cake ball into the melted white chocolate, tap off excess coating and place on a piece of parchment paper.
Do this for all cake balls.
****make sure to cover the hole from the tooth pick from a dollop of melted chocolate.
- White Chocolate Drizzle
Fill a plastic ziplock baggie with remaining white coating, snip end of bag and drizzle white chocolate coating over truffles.
- Add the royal icing carrot
Add a royal icing carrot to the top of each one while white chocolate is still wet.
- Let them cool and harden
Let truffles sit for about 15 minutes to finish drying.
Frequently Asked Questions
I used the Betty Crocker Delights Super Moist Carrot Cake Mix with pudding in the mix for this recipe. It is my favorite to use because of the pudding in the mix.
While I know that I could make these little royal icing carrots at home, I decided to make things easier on me and order them online. I found these little carrots on Etsy from a shop called “ConfectioneryHouseCo”. You can find the carrots here!
Nope! No Almonds! It is just the name. As along as your cake mix is nut free then this recipe is safe for anyone with tree nut allergies.
I haven’t made them gluten free yet but you sure can. Just use a gluten free carrot cake mix OR you can make a gluten free carrot cake using this recipe and GF vanilla cake mix.
You sure can! I used vanilla because that is what I had but these would be great with cream cheese frosting in the cake truffle mixture instead of the vanilla.
You could just leave them plain with the white chocolate drizzle or you could top them with chopped pecans or sprinkles.
You sure can! I just use the box mix to make it faster and easier but a homemade cake would work too!
You can store these in an airtight container to in the fridge for about a week.
More great Easter Recipes:
Easy Carrot Cake Truffles
Easy Carrot Cake Truffles
These super Easy Carrot Cake Truffles are made with carrot cake, white chocolate and decorated with a cute royal icing carrot on top! Perfect for Easter dessert, church potlucks, or any springtime party!
Ingredients
- 1 box carrot cake mix
- 1 cup water
- 2/3 cup vegetable oil
- 3 eggs
- 1/2 cup vanilla frosting
- 16 ounces vanilla almond bark
- 25 royal icing carrots
Instructions
- Pre-heat the oven to 350F.
- In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.
- Pour into a 9x13 pan and bake for about 30 minutes or until done.
- Let the cake completely cool.
- Crumble the baked/cooled cake into a large bowl.
- With clean hands or while wearing gloves, mix the vanilla frosting into the cake crumbs until well combined.
- Roll 1 tablespoon of dough into a ball.
- Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you’ve made as many as you need.
- Place cake balls into fridge for 30 minutes.
- Melt the White Candy Melts according to the package directions.
- Remove cake balls from fridge.
- Using toothpicks or skewers to make the dipping process easier, dip each cake ball into the melted white chocolate, tap off excess coating and place on a piece of parchment paper.
- Do this for all cake balls.
- Fill a plastic ziplock baggie with remaining white coating, snip end of bag and drizzle white chocolate coating over truffles.
- Add a royal icing carrot to the top of each one while white chocolate is still wet.
- Let truffles sit for about 15 minutes to finish drying.
Notes
you can use white almond bark or white candy coating chips to cover these truffles.
Nutrition Information:
Yield: 25 Serving Size: 1 truffleAmount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 40mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g
calories and other information may vary based on size of truffle and brands used.
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Incredibly cute, love these little carrot cakes 😀 Thanks for sharing this post on Fiesta Friday. As a Fiesta Friday cohost this week, I will be selecting features, so make sure you add a link to FiestaFriday.net and beautifulvoyager.com to give you the best chance of being selected.
Your delicious Carrot Cake Truffles were featured on Full Plate Thursday, 579. I just pinned your awesome post and hope you will come back to see us soon!
Happy St. Patrick’s Day
Miz Helen
Thank you so much!!!