Carrot Cake Truffles Cream Cheese (Printable Version)

Spiced carrot bites covered in a smooth cream cheese coating, ideal for festive gatherings.

# What You'll Need:

→ Carrot Cake Truffle Base

01 - 1 cup finely grated carrots
02 - 1 cup finely crushed graham crackers or digestive biscuits
03 - 1/2 cup finely chopped toasted walnuts or pecans
04 - 1/2 cup full-fat cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - Pinch of salt

→ Cream Cheese Coating

10 - 8 ounces white chocolate, chopped
11 - 3 ounces full-fat cream cheese, softened
12 - 2 tablespoons unsalted butter, softened

→ Garnish

13 - 2 tablespoons finely chopped nuts
14 - Orange or green colored sprinkles
15 - Shredded coconut

# Cooking Steps:

01 - In a large mixing bowl, combine grated carrots, crushed biscuits, chopped nuts, softened cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until a sticky dough forms.
02 - Scoop out tablespoon-sized portions of the mixture and roll into uniform balls. Arrange on a parchment-lined baking tray.
03 - Refrigerate the truffles for at least 1 hour until they are firm and hold their shape.
04 - Melt chopped white chocolate in a heatproof bowl set over a double boiler with simmering water, stirring constantly until smooth. Remove from heat and whisk in softened cream cheese and butter until the mixture is completely smooth and glossy.
05 - Using a fork or dipping tool, submerge each chilled truffle into the cream cheese coating, allowing excess to drip off. Return coated truffles to the baking tray.
06 - Immediately sprinkle each truffle with chopped nuts, colored sprinkles, or shredded coconut as desired.
07 - Refrigerate the finished truffles for at least 30 minutes until the coating is completely set.

# Expert Advice:

01 -
  • They taste like carrot cake but feel fancy enough to give as gifts, which somehow makes them taste even better.
  • The cream cheese coating is tangy and smooth, cutting through the spice in a way that just works.
  • You can make them ahead, which means less stress when people are coming over.
02 -
  • If your carrots aren't squeezed dry, your dough will be too wet to roll and you'll end up frustrated—I learned this after trying to salvage a batch by adding more biscuits and throwing off the balance.
  • The coating will thicken quickly as it cools, so work fast but don't panic if it gets too thick; you can gently reheat it for 10 seconds.
  • Room temperature cream cheese in both the base and coating is the difference between smooth and lumpy, so don't skip letting it soften.
03 -
  • If your coating is too thick to work with, briefly warm it over the double boiler again—it should flow like silk, not like taffy.
  • A small cookie scoop makes rolling uniform truffles faster and less messy than doing it by hand.
  • White chocolate scorches easily, so keep that water simmering gently and never let the bowl touch the actual water.
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