Creamy Spiced Carrot Cake Truffles
Carrot Cake Truffles are creamy bite sized treats made with grated carrots, cream cheese, warm spices, and cookie crumbs, all coated in smooth white chocolate. These small desserts capture the flavor of classic carrot cake in a rich, no bake truffle form that is perfect for gatherings or sweet snacks.
Calories:
Ingredients
For the Truffle Filling
- 1½ cups finely grated carrots packed then patted dry
- 8 ounces cream cheese softened
- 1¾ cups crushed vanilla sandwich cookies or graham crackers fine crumbs
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup finely chopped walnuts or pecans optional
For the Coating
- 12 ounces white chocolate or vanilla melting wafers
- 2 tablespoons coconut oil or neutral oil optional, for thinning chocolate
Optional Finishing
- Shredded coconut
- Crushed nuts
- Cinnamon sugar
Instructions
- Grate carrots finely and squeeze out excess moisture with a kitchen towel.
- Beat cream cheese, powdered sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Fold in grated carrots, cookie crumbs, and optional nuts until a thick dough forms.
- Chill the mixture in the refrigerator for 30 to 45 minutes.
- Scoop about 1 tablespoon and roll into small balls, then freeze 20 minutes.
- Melt white chocolate in the microwave in 20 to 30 second intervals, stirring until smooth.
- Dip truffles in melted chocolate and sprinkle toppings if desired.
- Let the coating set at room temperature or chill 10 minutes before serving.