Carrot Cake Truffles Cream Cheese (Print out)

Bite-sized spiced carrot treats coated in smooth cream cheese, offering a perfect balance of flavor.

# What You'll 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 throughout.
02 - Scoop tablespoon-sized portions of the mixture and roll between your palms into uniform balls. Arrange on a parchment-lined baking tray in a single layer.
03 - Refrigerate the shaped truffles for a minimum of 1 hour until completely firm and set.
04 - Place chopped white chocolate in a heatproof bowl set over a pot of gently simmering water. Stir constantly until completely melted and smooth. Remove from heat and whisk in softened cream cheese and butter until the mixture achieves a glossy, homogeneous consistency.
05 - Using a dipping fork or truffle tool, submerge each chilled truffle into the cream cheese coating, allowing excess to drip away. Return the coated truffle to the baking tray.
06 - Immediately after coating, sprinkle with chopped nuts, colored sprinkles, or shredded coconut as desired while the coating remains tacky.
07 - Refrigerate the finished truffles for at least 30 minutes until the coating sets completely.

# Expert Advice:

01 -
  • They taste like carrot cake but feel fancy enough to serve at actual celebrations without hours of fussing.
  • You can make the entire batch in under two hours, most of which is just waiting around in the fridge.
  • They freeze beautifully, so you can have homemade dessert ready whenever unexpected guests arrive.
02 -
  • If your cream cheese coating breaks or looks grainy, you either overheated it or it was too cold when it hit the truffles; start fresh with new coating and make sure both components are truly softened.
  • Don't skip the initial one-hour chill of the truffle centers—I learned this the hard way when warm truffles fell straight through the coating and pooled at the bottom of the bowl.
03 -
  • If your cream cheese seems grainy during mixing, make sure it's truly room temperature and beat it on its own first before adding the melted chocolate.
  • Set up your dipping station with the warm coating bowl in the center and a fresh tray of parchment paper nearby so you can work smoothly without second-guessing.
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