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Carrot Cake Truffles

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Delicious bite-sized treats that combine the flavors of classic carrot cake in a gluten-free format. A perfect sweet indulgence for any occasion.

Ingredients

Scale
  • 1 1/2 cups finely grated carrots (packed, then patted dry)
  • 8 ounces cream cheese, softened
  • 1 3/4 cups crushed vanilla sandwich cookies or graham crackers (fine crumbs)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup finely chopped walnuts or pecans (optional)
  • 12 ounces white chocolate or vanilla melting wafers (for coating)
  • 2 tablespoons coconut oil or neutral oil (optional, to thin chocolate)
  • Shredded coconut, crushed nuts, or cinnamon sugar (optional for finishing)

Instructions

  1. Grate carrots on the fine side of a box grater and squeeze out excess moisture with a clean kitchen towel.
  2. Beat cream cheese, powdered sugar, vanilla, cinnamon, nutmeg, and salt in a mixing bowl until smooth.
  3. Fold in the grated carrots, cookie or graham crumbs, and nuts (if using). The mixture should be thick and scoopable.
  4. Cover and refrigerate for 30-45 minutes until the mixture holds its shape.
  5. Scoop 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet and freeze for 20 minutes.
  6. Melt white chocolate in a microwave-safe bowl in 20-30 second bursts, stirring between each. Add a little oil if it seems too thick.
  7. Dip each chilled truffle into the chocolate using a fork, letting excess drip before setting back on parchment. Sprinkle with coconut, nuts, or a pinch of cinnamon while still wet.
  8. Let the coating firm at room temperature or chill for 10 minutes. Enjoy cold or slightly cool.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten in packaging. For best results, use soft cream cheese and avoid wet carrots.

Nutrition

Find it online: https://www.glutenfreez.com/carrot-cake-truffles/