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Easy and delicious carrot cake truffles with a homemade carrot cake and cream cheese truffle filling, coated in white chocolate and topped with walnuts!
I often get asked the question about what is my favourite cake flavour… and whilst you may expect it to be something along the lines of chocolate (with the amount of chocolate cakes I post), it is actually carrot cake! I am just utterly in love with all things carrot cake, and these delicious carrot cake truffles are my new obsession.
I recently posted my red velvet truffle recipe and it went down SO well with you guys. I posted that more for a valentines themed recipe because of the red colour theme, but now valentines day has been and gone, I am focussing more on Easter – and these carrot cake truffles seemed perfect for this.
These follow a really similar idea in that I have posted the recipe for the cake itself, just in case you don’t have a carrot cake lying around – because who does? However, if you did happen to – you can use the cake up in this recipe.
If you wanted to use a ready made cake, you need to make sure you have about 650g worth of cake, for the 200g of cream cheese and 50g icing sugar. Say you have half the amount of cake, simply half the rest of the ingredients as well! You just need to stick to the same proportions and it’ll work perfectly.
I love carrot cake because it always has such a nice flavour, which you can alter to your tastes, whether that is through the spices, raisins or nuts for example. I used a raisin based cake for this one, as I was decorating with walnuts – but say you hate raisins, either just leave them out, or replace them with something such as more walnuts.
A carrot cake mixture needs barely any mixing because it is so easy, and liquid in comparison to other cakes. I simply add the first half of ingredients to the bowl, and then add in the dry – mix with a spatula or a whisk and you are done! No need for any over mixing, as that may result in a less than pleasant cake.
Once the cake is baked and cooled, you do weirdly then have to destroy the cake by crumbling it into pieces, and then mixing in the cream cheese and icing sugar. The cream cheese acts a binder for the cake and is what makes it a solid enough truffle to then coat, and the icing sugar acts as a sweetener.You can use something else such as buttercream if you wanted (about 250g) but that is entirely up to you!
I like to use a tablespoon measure to portion my truffles, and then I simply roll them into balls. The mixture is a tiny bit sticky, but not too much – it’s definitely easier to freeze the truffles to then coat them in chocolate, and it speeds up the process of actually being able to eat the truffles.
I used a coating of white chocolate, just liked I did with the red velvet truffles as I think it compliments the truffles the most, but you can use another chocolate, a mixture, or even something such as candy melts.
I chopped up some walnuts really finely and then sprinkled them onto the truffles as the white chocolate coating was wet – and oh my gosh they are heavenly. Like I have said though, you can alter them how you please – especially if you want slightly different spices or coating etc! Just enjoy them. Jane x
Carrot Cake Truffles!
- 100 ml sunflower oil
- 2 medium eggs
- 115 g light brown soft sugar
- 125 g grated carrot
- 50 g raisins
- 125 g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spiced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 200 g soft cream cheese
- 50 g icing sugar
- 400 g white chocolate
- 25 g chopped walnuts
- If you have a cake to use already, you will need about 650g worth of cake. If you need to make it - follow below!
- Preheat the oven to 170ºc/150ºfan and line one 8"/20cm tin with parchment paper.
- In a bowl, add the sunflower oil, eggs, light brown soft sugar, and carrot and beat until smooth.
- Add the raisins, self raising flour, bicarbonate of soda and spices and beat again until combined.
- Pour the mixture into the tin, and spread until even.
- Bake in the oven for 45+ minutes, or until baked through.
- Once baked, leave to cool completely.
- Break the cake into chunks in a bowl.
- Add the cream cheese, and icing sugar.
- Beat together until completely combined - I used my electric hand mixer with the beater attachments for speed.
- Prepare a lined tray. I then use a tablespoon measure to scoop the mixture into portions. Roll each truffle into a ball with the palm of your hands.
- Freeze the truffles for at least one hour, until they are solid.
- Melt the white chocolate carefully until smooth - I do this in the microwave.
- Using some spoons/fork, or a truffle dipping tool like me, dunk each truffle into the melted chocolate and add back onto the lined tray.
- As you are coating and placing onto the lined tray, sprinkle with the chopped walnuts (As the chocolate will set quickly).
- These truffles will last easily for 1+ weeks (but ideally in the fridge because of the cream cheese).
- If you want them to be out of the fridge, you will need to use a plain buttercream (250g in weight).
- You can coat the truffles in any chocolate you fancy - I used white chocolate because it looks good!
- These are the truffle dipping tools I use!
Find my other recipes on my Recipes Page!
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