Mini Carrot Cake Truffles — Easy Bite-Sized Spring Dessert
Turn classic carrot cake into tiny, elegant bites! These creamy truffles pair shredded cake with a tangy cream-cheese binder, get dipped in white chocolate, and finished with festive orange and green sprinkles — perfect for Easter baskets, spring gatherings, or a sweet nibble after brunch.
- Yield: 24 truffles 1x
- Category: Dessert
Ingredients
Scale
- 1 box carrot cake mix (plus whatever the box calls for)
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips (or melting wafers)
- Orange and green sprinkles for decoration
Instructions
- Prepare the carrot cake following the directions on the package. Bake until done, then let the cake cool completely on a wire rack. Cooling fully is important so the texture isn’t gummy.
- Break the cooled cake into a large mixing bowl and crumble it into fine pieces using your fingers or a fork.
- Add the softened cream cheese, powdered sugar, and vanilla to the crumbs. Stir or beat until you have a smooth, cohesive mixture that holds together when pressed.
- Shape the mixture into small, uniform balls (about 1 inch / 2.5 cm each). Place them on a parchment-lined baking sheet and chill in the refrigerator for roughly 30 minutes so they firm up.
- Melt the white chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between intervals until fully melted and glossy. (Alternatively, melt over a double boiler.)
- Using a fork or dipping tool, coat each chilled ball in the melted chocolate, tapping off any excess. Return to the lined sheet. Immediately sprinkle with orange and green sprinkles while the coating is still wet.
- Refrigerate the coated truffles until the chocolate sets, then transfer to a serving plate or store in an airtight container in the fridge.
Notes
If the filling feels too loose, refrigerate it a bit longer before rolling.
For a neater finish, place each truffle in a mini cupcake liner.
