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Instructions
Bake the Cake:
Prepare the carrot cake according to the package instructions. Let it rest in the pan for 5 minutes after baking, then invert onto a wire rack and allow to cool completely.
Prepare the Truffle Base:
Once cooled, crumble the carrot cake into a large bowl until it reaches a fine, even consistency.
Mix with Cream Cheese:
Using clean hands or gloves, mix in the cream cheese until fully combined.
Shape the Truffles:
Use a tablespoon or small cookie scoop to portion out the mixture. Roll each into a ball and place onto a parchment-lined cookie sheet.
Chill:
Refrigerate the truffles for 1 hour to firm them up.
Melt the Coating:
In a microwave-safe bowl, melt the almond bark or candy melts in 30–40 second intervals, stirring between each interval until smooth.
Dip the Truffles:
Using two forks or a skewer, dip each truffle into the melted coating, gently tap off excess, and return to the parchment-lined pan.
Garnish:
While still wet, sprinkle each truffle with chopped toasted pecans.
Final Chill:
Refrigerate for 60 to 90 minutes, or until the coating is fully set.
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