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Carrot Cake Truffles!
Easy and delicious carrot cake truffles with a homemade carrot cake and cream cheese truffle filling, coated in white chocolate and topped with walnuts!
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Category:
Sweets
Type:
Truffles
Keyword:
Carrot, Easter
Prep Time:
2
hours
hours
Cook Time:
25
minutes
minutes
Decorating/Setting Time:
2
hours
hours
Total Time:
4
hours
hours
25
minutes
minutes
Servings:
30
truffles
Author:
Jane's Patisserie
Ingredients
Cake
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
Truffles
200
g
soft cream cheese
50
g
icing sugar
Decoration
400
g
white chocolate
25
g
chopped walnuts
Grams
-
Ounces
Instructions
Cake
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.
Truffles
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.
Decoration
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).
Enjoy!
Notes
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
!