Description

Carrot Cake Truffles are a delightful treat that combines the flavors of moist carrot cake with sweet cream cheese. This simple recipe results in a batch of rich, tasty truffles that are perfect for special occasions or as a satisfying homemade dessert.

Ingredients

Scale

1 ½ cups (300 g) granulated sugar
¾ cup (163.5 g) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (125 g) all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 ½ cups (165 g) finely grated carrots
⅓ cup (65 g) crushed pineapple, well drained
2 ounces cream cheese, softened
1 tablespoon unsalted butter, room temperature
¼ teaspoon vanilla extract
¾ cup (94 g) confectioners' sugar
20 ounces vanilla almond bark
Finely chopped walnuts, for garnish

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Instructions

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
In a large bowl, whisk together granulated sugar and vegetable oil until combined.
Add eggs and vanilla extract and whisk until smooth.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and kosher salt.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in grated carrots and crushed pineapple until evenly distributed.
Pour batter into the prepared pan and smooth the top.
Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Allow the cake to cool completely in the pan, about an hour.
Once cooled, crumble the cake into a large bowl using your hands or a fork. The crumbs should be fine and even.

Notes

Ensure the crushed pineapple is well drained to avoid excess moisture in the mixture.
Use room temperature eggs for better incorporation into the batter.
For an extra touch, consider adding a dash of vanilla extract in the truffles’ coating.

Nutrition

Serving Size: 1 truffle
Calories: 103
Sugar: 9g
Sodium: 80mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg