Carrot Cake Truffles are like eating your favorite cake, just in an easy, popable form. Decorated with a garnishing of toasted, buttery pecans will make for an easy, eye-catching treat.
Carrot cake is, to me, the ultimate cake. This cake popularized in the 70s and 80s hasn’t retrograded and has been a bedrock staple in our dessert lexicon. While a slice of carrot cake is divine, having something a little easier to serve is pinnacle, especially for gatherings. Classic carrot cake has tons of mix-ins, making the cake hard to slice, resulting in a completely shredded cake. After a few people have sliced into a carrot cake, it looks like a monster ripped through the layers. Here, with these Carrot Cake Truffles, there’s no slicing, simply serve and enjoy!
INGREDIENTS
- Carrot cake box mix, plus oil, water, and eggs needed
- 8 ounces cream cheese, room temperature
- 1 lb almond bark, or candy melts
- 1/3 cup chopped toasted pecans
