Easy Carrot Cake Truffles
These easy carrot cake truffles are made with cake mix and store-bought cream cheese frosting, then rolled into bite-sized balls and coated in white chocolate. They’re soft, flavorful, and perfect for Easter or any spring dessert spread.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 truffles 1x
- Category: Dessert
Ingredients
Scale
1 box carrot cake mix
3 large eggs
1 cup water
? cup vegetable oil
¾ to 1 cup store-bought cream cheese frosting
12 ounces white chocolate melting wafers or white chocolate
Optional Mix-Ins
½ cup finely shredded carrots (optional)
¼ cup raisins (optional)
¼ cup shredded coconut (optional)
¼ cup chopped pecans or walnuts (optional)
Decorations
Sprinkles, nuts, coconut, or chocolate drizzle for decorating (optional)
Instructions
- Bake the Cake
Preheat oven according to cake mix directions. Mix together cake mix, eggs, water, and oil. Pour into a greased 9x13-inch pan and bake as directed. Let cool completely. - Crumble the Cake
Crumble the cooled cake into a large bowl until fine crumbs form. - Mix with Frosting
Add ¾ cup cream cheese frosting and mix until combined. Add more frosting if needed until the mixture holds together when pressed. - Add Mix-Ins (Optional)
Stir in shredded carrots, raisins, coconut, or chopped nuts if using. - Roll into Balls
Scoop about 1 tablespoon of mixture and roll into balls. Place on a parchment-lined baking sheet. - Chill
Refrigerate for at least 1 hour or freeze for 20–30 minutes until firm. - Coat in Chocolate
Melt white chocolate according to package instructions. Dip each truffle, let excess drip off, and return to parchment-lined sheet. - Decorate & Set
Add toppings if desired. Let chocolate fully set before serving.
Notes
- Make sure the cake is fully cooled before mixing
- Start with less frosting and add more as needed
- Chill well before dipping for best results
- Add a small amount of oil to chocolate if it needs thinning