Carrot Cake Truffles (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 (15.25 ounce) package carrot cake mix (and ingredients called for on the package)

02 - 1 (8 ounce) package cream cheese, softened

03 - 1 (16 ounce) package almond bark or vanilla candy coating like Candiquik

# Instructions:

01 - Make carrot cake according to package instructions. Allow to cool completely.

02 - Crumble the cooled cake into a large bowl. Add the softened cream cheese and mix with a mixer or by hand until cream cheese is completely combined with the cake crumbs.

03 - Roll the mixture into 1-inch balls and place on a baking sheet. Freeze for at least 30 minutes before dipping. This helps them hold their shape during coating.

04 - Melt almond bark or candy coating according to instructions on package. Take a truffle with a fork and dip it, shaking the excess off and returning to the baking sheet until set. Repeat with all the truffles.

05 - Drizzle remaining almond bark on top of the truffles and top with carrot cake crumbs if desired. Allow to set completely.

06 - Store in the refrigerator or freezer in an airtight container.

# Notes:

01 - Carrot Cake Truffles are made from just a few ingredients: a cake mix, cream cheese, and almond bark. This dessert is like little bites of carrot cake.

02 - These truffles can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

03 - For a festive touch, you can add orange and green sprinkles on top to mimic the look of carrots.

04 - Make sure the cake is completely cooled before mixing with cream cheese for the best texture.

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