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Three candy coated carrot cake truffles with the one on top broken open.
5 from 7 votes

Carrot Cake Truffles

Carrot Cake Truffles are fun spring dessert truffles and a holiday treat.
Course Dessert
Cuisine Dairy-Free, Egg Free, Vegan
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 40 Truffles
Calories 118kcal
Author Ginny McMeans


  • 3 cups carrot cake layer, crumbled - I'm guessing at the size of your carrot cake for the nutrition labels
  • 8 ounces dairy-free cream cheese - softened
  • 16 ounces vegan white almond bar
  • ½ cup pecans - optional


  • Add parchment paper to a large baking sheet.
  • Chop nuts and add to bowl for decoration.
  • Crumble cake into fine crumbs and add to a large mixing bowl.
  • Add cream cheese and stir until well combined.
  • Using a cookie dough scoop, form the mixture into balls and place balls on prepared baking sheet
  • Chill for at least one hour.
  • In a microwave-safe bowl, add 4 blocks of the almond bar.
  • Heat for 1 minute, stir and continue heating for 20-30 seconds, stirring after each heating and stop just before the coating is completely melted.
  • Stir until coating is smooth.
  • Remove 4-5 cake balls from the refrigerator at a time.
  • Using two forks, dip truffles in melted coating. Lift out with one fork. Allow excess coating to drip off.
  • Use the other fork to push the dipped truffle onto the prepared baking sheet.
  • Immediately add a small amount of chopped nuts, if desired.
  • Repeat with remaining truffles using additional almond bars if necessary.
  • Let set until completely hardened.
  • Store in an airtight container in the refrigerator until ready to serve.



Serving: 1Truffle | Calories: 118kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg