Description
These easy carrot cake truffles are soft, moist, and coated in a smooth white chocolate shell. Made with a boxed carrot cake mix and vanilla frosting, they’re quick to prepare and perfect for Easter, spring gatherings, or an everyday sweet treat.
Ingredients
Scale
- 1 box carrot cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup vanilla frosting
- 16 ounces white chocolate or vanilla almond bark
- Optional: Royal icing carrots, sprinkles, or crushed nuts
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Mix cake ingredients and bake in a 9×13-inch pan for 30 minutes. Cool completely.
- Make the Truffle Mixture: Crumble the cake into a bowl and mix with vanilla frosting until combined.
- Shape the Truffles: Roll into 1-inch balls and refrigerate for 30 minutes.
- Coat in White Chocolate: Melt white chocolate, dip the cake balls, and let excess drip off.
- Decorate: Top with royal icing carrots or sprinkles before the coating hardens.
- Set & Serve: Let the truffles harden for 15 minutes and enjoy!
Notes
- Swap vanilla frosting for cream cheese frosting for a richer flavor.
- Use dark chocolate instead of white for a more intense taste.
- Store in an airtight container in the fridge for up to one week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American