Carrot Cake Truffles
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These carrot cake truffles are literally the best truffles i’ve ever made! Even the husband agreed. They are so easy to make and will wow all your guests for Easter!
Aren’t they so pretty too?
Carrot Cake Truffles
Servings 20 truffles
Ingredients
- 2 cups of Sugar
- 1 and ¼ cup Oil
- 2 teaspoons of Baking Soda
- 1 teaspoon of Salt
- 2 teaspoons of Cinnamon
- 4 eggs
- 2 cups of Flour
- 1 teaspoon of Vanilla
- 3 cups of Grated Carrots
- Cream Cheese Frosting
- White Melting Chocolate
- Chopped Pecans
Instructions
- Start by creaming together your sugar and oil.
- Add in eggs, soda, cinnamon, salt, flour, vanilla, and carrots.
- Blend until smooth and well combined.
- Pour into a 13 x 9 inch greased baking pan. Bake at 350 degrees for 20 minutes or until baked through.
- Let cool, and crumble into a large mixing bowl.
- Add two large spoon fulls of cream cheese frosting.
- Mix until a crumbly dough forms.
- Roll into one inch balls.
- Freeze for 1 hour.
- Dip cake ball into melted chocolate and set on parchment paper.
- Sprinkle with pecans and let harden.
- Serve and Enjoy!
