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Creamy Carrot Cake Truffles with Rich Cream Cheese Frosting

creamy carrot cake truffles - featured image
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These creamy carrot cake truffles combine the nostalgic flavors of carrot cake with a rich cream cheese frosting, creating a quick and easy bite-sized treat perfect for any occasion.

Ingredients

Scale
  • 2 cups finely grated carrots (about 3–4 medium carrots; fresh is best)
  • 1 ½ cups graham cracker crumbs (or digestive biscuits crushed)
  • 1 cup shredded unsweetened coconut (optional)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger (optional)
  • 1 cup powdered sugar
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened (for frosting)
  • 4 tablespoons unsalted butter, softened (for frosting)
  • 1 ½ cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Wash and peel the carrots, then finely grate them to get about 2 cups. Pat lightly with a paper towel to remove excess moisture.
  2. In a large bowl, combine graham cracker crumbs, shredded coconut (if using), ground cinnamon, nutmeg, and ginger. Stir well.
  3. In a separate bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter until smooth and fluffy. Add vanilla extract and mix again.
  4. Gradually add 1 cup powdered sugar to the cream cheese mixture while beating on low speed until smooth.
  5. Add the grated carrots to the dry ingredients, then fold in the cream cheese mixture until a moist, sticky batter forms.
  6. Scoop out portions using a tablespoon or small cookie scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet.
  7. Chill the truffles in the refrigerator for at least 1 hour to firm up.
  8. Make the frosting by beating 8 oz softened cream cheese with 4 tablespoons softened butter until creamy. Gradually add 1 ½ cups powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
  9. Frost the chilled truffles by dolloping or piping a swirl of cream cheese frosting onto each truffle.
  10. Return the frosted truffles to the fridge for another 30 minutes to set. Serve chilled or at room temperature.

Notes

[‘Use freshly grated carrots for best moisture and flavor.’, ‘Softened cream cheese and butter mix more smoothly and prevent lumps.’, ‘Chill truffles before frosting to prevent frosting from sliding off.’, ‘If mixture is too wet, add more graham cracker crumbs; if too dry, add a splash of milk or more cream cheese.’, ‘Lightly dust hands with powdered sugar or wet with cold water to roll truffles smoothly.’, ‘Store truffles refrigerated in an airtight container for up to 5 days or freeze for up to 3 months.’, ‘Variations include nut-free, vegan, spiced, or chocolate chip versions.’]

Nutrition

Keywords: carrot cake truffles, cream cheese frosting, easy dessert, no bake, holiday treats, bite-sized sweets

Find it online: https://rowanrecipes.com/creamy-carrot-cake-truffles-recipe-easy-homemade-rich-cream-cheese-frosting/