Carrot Cake Truffles
Prep time: 
Cook time: 
Total time: 
Serves: 36-40
  • 1½ cups granulated sugar
  • 1⅓ cups vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • 2½ cups flour, plus 1 tablespoon flour, divided
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1½ teaspoons salt
  • ½ teaspoon nutmeg
  • 1½ cups packed grated carrots
  • ½ cup chopped pineapple
  • 1 cup raisins, chopped (optional)
  • 1 cup walnuts, chopped
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened (at room temperature)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla
  • white candy melts
  • shredded coconut for garnish
  1. Pre-heat the oven to 350. Butter and flour 2 (9-inch) round cake pans OR a 9 X 13 rectangular pan.
  2. In a large bowl beat together the sugar, oil, eggs, vanilla, and orange zest until smooth.
  3. In another bowl whisk together the 2½ cups of flour, baking soda, cinnamon, salt, and nutmeg.
  4. Gradually beat the dry mixture into the wet mixture until just combined. Fold in the carrots and pineapple.
  5. Toss the raisins and walnuts with the remaining 1 tablespoon of flour and then fold them into the batter.
  6. Divide the cake batter evenly between the two prepared cake pans and bake for 20 minutes, or until a pick inserted into the center comes out clean. Let the cakes cool completely.
  7. While the cake cools, beat together the cream cheese, butter, powdered sugar, and vanilla.
  8. Crumble the cooled cake into the cream cheese frosting, starting with just half and gradually adding more until you've reached a pliable cakey consistency (I usually end up using most of the cake-- you want to be able to roll the cake into balls and have them stick together without being too dry).
  9. Line a baking sheet with wax paper. Melt the candy melts according to package instructions.
  10. Roll the cake/frosting mixture into 1½ inch balls. Drop the balls one at a time into the melted white candy, gently spooning the candy over the whole truffle.
  11. Lift the truffle out with a fork letting the excess candy drip off. Place each truffle on the wax paper to cool and set up.
  12. Sprinkle with the coconut before the candy hardens.
Recipe by Sugar Dish Me at