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!
- Prep time
- 2 hr
- Cook time
- 25 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
- 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
- 200 g soft cream cheese
- 50 g icing sugar
- 400 g white chocolate
- 25 g chopped walnuts
Instructions
- 1
If you have a cake to use already, you will need about 650g worth of cake. If you need to make it - follow below!
- 2
Preheat the oven to 170ºc/150ºfan and line one 8"/20cm tin with parchment paper.
- 3
In a bowl, add the sunflower oil, eggs, light brown soft sugar, and carrot and beat until smooth.
- 4
Add the raisins, self raising flour, bicarbonate of soda and spices and beat again until combined.
- 5
Pour the mixture into the tin, and spread until even.
- 6
Bake in the oven for 45+ minutes, or until baked through.
- 7
Once baked, leave to cool completely.
- 8
Break the cake into chunks in a bowl.
- 9
Add the cream cheese, and icing sugar.
- 10
Beat together until completely combined - I used my electric hand mixer with the beater attachments for speed.
- 11
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.
- 12
Freeze the truffles for at least one hour, until they are solid.
- 13
Melt the white chocolate carefully until smooth - I do this in the microwave.
- 14
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.
- 15
As you are coating and placing onto the lined tray, sprinkle with the chopped walnuts (As the chocolate will set quickly).
- 16
Enjoy!