These easy Carrot Cake Truffles are a perfect festive treat for Easter and Spring.
These little delicious yummies are just as easy to make as cake pops, just without using a stick.
These little balls of goodness, which have all the flavor of a carrot cake packed into a bite-sized truffle, are made in the Instant Pot but could certainly be placed in the oven as well.
If you are gathering together to celebrate Easter then these are worthy of making the dessert table and if you can’t get together with family this year they also package up well for gifting.
Ingredients to make Carrot Cake Truffles
- 15.25-ounce box of carrot cake mix
- 3 eggs
- 2/3 cup vegetable oil
- 1 cup water
- 8 ounces cream cheese
- 3 cups powdered sugar
- 2 tablespoons vanilla extract
- 1/2 cup butter, softened to room temperature
- 4 ounces Baker’s brand white chocolate
- 1/2 tablespoon olive oil
- ½ cup chopped pecans
How to make Carrot Cake Truffles
Mix together with a hand mixer or whisk your carrot cake, eggs, vegetable well, and water.
Place a piece of parchment paper to the bottom of your springform pan or if you are using a regular cake pan in the oven place a piece in the bottom of your 13×9.
Close your springform pan by locking in the latch. Spray with cooking spray on the sides and bottom of your pan.
Pour in your cake mix and cover the pan with a paper towel, and then aluminum foil. Make sure the aluminum foil is tightly covering your pan.
If you are cooking the cake in the oven spray the sides and cook as normal, no need for a paper towel or aluminum foil.
Add 1 cup of water to the bottom of your instant pot. Put the springform pan on top of your trivet inside your instant pot.
Close your instant pot lid and close your valve. Set your instant pot to high pressure for one hour. If you are using the oven, cook per the box instructions.
While your cake is cooking in your instant pot, work on your frosting.
Mix together the cream cheese and butter with a hand mixer. Mix well until smooth but be careful to not over mix it.
Once fully incorporated, add in your vanilla. Mix well.
Add 1 cup of powdered sugar at a time in between mixing until desired consistency as well as desired sweetness.
Once you are done making your cream cheese frosting, allow it to cool in the refrigerator.
Once your cake is done cooking, allow it to manually release for about 10 minutes. Once the 10 minutes are up, using a hot pad or towel, bring the ceiling valve toward you to release any remaining pressure.
Transfer your springform pan to a cooling rack. Allow it to completely cool.
After your cake has completely cooled, transfer it to a bowl and break it down to crumbles using a fork.
Once it is to a crumbly consistency, add your cream cheese frosting. Add half a cup of your frosting at a time in between mixing until your cake is no longer crumbly but makes a firm ball.
In a small bowl, melt together your chocolate and vegetable oil. Microwave for 30 seconds at a time, stirring each time.
You can really have fun with the next part.
You can dip your cake balls and cover them completely in the white chocolate, dip them halfway, or lightly drizzle.
TIP: To easily drizzle, your white chocolate put your piping bag or ziplock bag into a tall glass (tip down), then fill.
You can top them with pecan bits or other nuts, shredded coconut, sprinkles, dust with sugar, or powdered sugar. So many different options!
You could also tint the white chocolate with different spring colors, be sure to use oil food paste though.
If you really wanted to you could turn the truffles into cake pops by just adding some lollipop sticks and completely covering the carrot cake truffles with melted candy wafers.
Of course, you could also eat them as is. Enjoy!
Even more, Easter treats you don’t want to miss!
- Easter Coconut Brownie Nests
- Easter Pinwheel Cookies
- Sweet Treats made with Easter Peeps
- Easy Easter Desserts
- Strawberry Carrots
- Carrot Cheesecake Bars
- Carrot Coffee Cake Recipe
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