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Instructions:
- Make the Carrot Cake:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and grated carrots.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before crumbling it into small pieces.
- Make the Cream Cheese Filling:
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Truffles:
- Once the carrot cake is completely cooled, crumble it into a large bowl.
- Add the cream cheese filling to the crumbled cake and mix until the mixture comes together and is sticky but firm enough to hold its shape when rolled into balls.
- Roll the cake mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the truffles for at least 30 minutes to firm up.
- Coat the Truffles:
- While the truffles are chilling, melt the white or dark chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth.
- Once the truffles are chilled and firm, dip each one into the melted chocolate, coating it completely. Use a fork to lift the truffle out and gently tap off any excess chocolate.
- Place the coated truffles back on the parchment-lined baking sheet. If you like, sprinkle the tops with chopped walnuts, shredded coconut, or extra cinnamon for decoration.
- Refrigerate the truffles again for about 30 minutes or until the chocolate coating hardens.
- Serve and Enjoy:
- Once the chocolate has set, your carrot cake truffles are ready to enjoy! They can be stored in an airtight container in the fridge for up to a week.
Final Thoughts:
These Carrot Cake Truffles combine everything you love about carrot cake into a fun, bite-sized treat. The balance of spices, the creamy filling, and the smooth chocolate coating make them a perfect addition to any dessert table. Whether you’re sharing them with friends, gifting them to loved ones, or savoring them on your own, they’re guaranteed to be a hit!
