This recipe is great for using any leftover/dry/store-bought carrot cakes - and has been featured in the British Baking Heaven magazine.

Ingredients


  • 4 slices of carrot cake
  • 4 tbsp cream cheese
  • Chopped walnuts
  • 100 g white chocolate, melted

Instructions


  1. Crumble the carrot cake into fine crumbs and add to a large mixing bowl
  2. Add cream cheese and stir until well combined
  3. Form cake into balls with a smooth surface as possible.
  4. Place balls on a baking sheet with parchment paper and place them into the fridge for 1 hour.
  5. Melt the white chocolate before the one-hour chilling time ends.
  6. Remove the cake balls from the fridge and using a fork, dip them one by one in the melted white chocolate. Allow the extra chocolate to drip off and place the coated ball back onto the lined baking sheet.
  7. Sprinkle some of the chopped walnuts on top before the chocolate sets.
  8. Repeat with remaining cake balls.
  9. Place the truffles back in the fridge to set until their chocolate coating is completely hardened.

If you need a delicious Carrot cake recipe too, simply click on the link!

Carrot Cake Truffle - Photo by © Reka Csulak - Three Pod Studio

Carrot Cake Truffle - Photo by © Reka Csulak

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