Name: Carrot Cake Truffles
Prep time: 25 min
Cook time: 2 h 42 min
Total time: 3 h 7 min
Cuisine: American
Ingredients: 1 ½ cups (300 g) granulated sugar; ¾ cup (163.5 g) vegetable oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups (125 g) all-purpose flour; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 ½ teaspoons baking soda; 1 teaspoon kosher salt; 1 ½ cups (165 g) finely grated carrots; ⅓ cup (65 g) crushed pineapple, well drained; 2 ounces cream cheese, softened; 1 tablespoon unsalted butter, room temperature; ¼ teaspoon vanilla extract; ¾ cup (94 g) confectioners' sugar; 20 ounces vanilla almond bark; Finely chopped walnuts, for garnish

Ingredients

Scale

1 ½ cups (300 g) granulated sugar
¾ cup (163.5 g) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (125 g) all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 ½ cups (165 g) finely grated carrots
⅓ cup (65 g) crushed pineapple, well drained
2 ounces cream cheese, softened
1 tablespoon unsalted butter, room temperature
¼ teaspoon vanilla extract
¾ cup (94 g) confectioners' sugar
20 ounces vanilla almond bark
Finely chopped walnuts, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F. Prepare an 8×8-inch baking pan by lining it with parchment paper and greasing it with nonstick cooking spray.
In a large mixing bowl, combine the granulated sugar and vegetable oil, whisking until well mixed.
Incorporate the eggs and vanilla extract, whisking until the mixture is smooth.
In another bowl, combine the flour, ground cinnamon, nutmeg, baking soda, and kosher salt, whisking to blend.
Add the dry mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
Gently fold in the grated carrots and well-drained crushed pineapple until thoroughly mixed in.
Pour the batter into the prepared baking pan, smoothing the top for even baking.
Bake for 32 to 38 minutes, checking if a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, let the cake cool completely in the pan for about an hour.
After cooling, crumble the cake into a large bowl using your hands or a fork, ensuring the crumbs are fine and even.

Notes

Ensure that the crushed pineapple is well drained to avoid excess moisture in the truffles.
You can substitute walnuts with other nuts or omit them if preferred.
The cake can be made in advance and stored before shaping into truffles.

Nutrition

Serving Size: 1 truffle
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.