Indulge your sweet tooth with a delightful twist on a classic dessert: Milk Bar Mondays Carrot Cake Truffles! Imagine biting into a rich, creamy truffle that bursts with the warm flavors of freshly grated carrots, aromatic cinnamon, and velvety cream cheese—all enveloped in a luscious layer of white chocolate. These irresistible treats are not only a feast for the senses but also a fun and creative way to enjoy the beloved carrot cake in bite-sized form. Perfect for parties, potlucks, or simply satisfying your cravings, these truffles are sure to impress your friends and family. Ready to elevate your dessert game? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 20 truffles
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1 cup white chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate large mixing bowl, combine white sugar, brown sugar, vegetable oil, and eggs. Whisk until smooth and fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely at room temperature, approximately 30 minutes.
- Crumble the cooled cake into fine crumbs in a large mixing bowl.
- Mix softened cream cheese into the cake crumbs, blending until a moldable consistency is achieved.
- Roll the mixture into small, uniform truffle-sized balls, approximately 1-inch in diameter.
- Place the formed truffles on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
- Melt white chocolate using a double boiler or microwave, stirring until smooth.
- Dip each chilled truffle into the melted white chocolate, ensuring complete coverage.
- Place dipped truffles back on the parchment paper and allow chocolate to set at room temperature.
- Optional: Decorate with additional sprinkled cinnamon or drizzled white chocolate if desired.
- Refrigerate truffles for at least 1 hour before serving to ensure proper setting.
Tips
- Grate Fresh Carrots: For the best flavor and texture, use fresh carrots instead of pre-packaged grated carrots. The freshness will shine through in your truffles!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, which may affect the texture of your truffles.
- Cool Completely: Allow the baked cake to cool completely before crumbling. This ensures that the crumbs hold together better when mixed with the cream cheese.
- Chill for Firmness: After rolling the truffles, refrigerate them for at least 15 minutes before dipping in chocolate. This helps them maintain their shape during the coating process.
- Use Quality Chocolate: For dipping, choose high-quality white chocolate for a smoother melt and richer flavor. You can also add a little coconut oil to the melted chocolate for a thinner consistency.
- Decorate Creatively: Don’t be shy with the decorations! A sprinkle of cinnamon, a drizzle of white chocolate, or even some crushed nuts can add an extra touch to your truffles.
- Store Properly: Keep your truffles refrigerated in an airtight container to maintain their freshness. They can last for up to a week, but we doubt they’ll last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 30mg
