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4.35 from 20 votes

Carrot Cake Ball Truffles

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American


  • 2 C sugar
  • 1 C canola oil
  • 4 large eggs
  • 2 C flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 C shredded carrots
  • 1 C pecan chips plus 1/2 C for topping
  • 1 container of cream cheese frosting
  • 1 16 oz bag of Ghirardelli white chocolate melting wafers


  • Spray a 9x13 baking dish with non stick cooking spray and set aside
  • Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
  • Using a standing mixer, mix until combined the sugar, oil and eggs
  • Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
  • Fold in the shredded carrots and 1 C pecan chips
  • Pour the batter into the 9x13 baking dish the oven for 30-40 minutes or until a toothpick comes out clean
  • Allow cake to cool completely on a wire rack
  • Crumble the cake into fine crumbs into a large bowl
  • Mix in about 2-3 Spoonfuls of cream cheese frosting and mix until a dough forms
  • Using a small ice cream scoop, scoop out some of the cake mixture and roll into a ball
  • Place onto a cookie sheet
  • Repeat steps until all mixture has been molded into balls
  • Place into the fridge for 1 hour to harden
  • Once the hour is up, remove from fridge and place onto the counter
  • Using a double boiler, melt the white chocolate melting wafers
  • Once melted, using a fork, dip the cake ball into the melted chocolate
  • Lightly tap the edge of the pot to get rid of excess chocolate
  • Place back onto the cookie sheet and sprinkle with some chopped pecans
  • Repeat step until all balls have been dipped or all chocolate has been used
  • Allow the chocolate to harden for 15 minutes before enjoying!