Tuesday, November 15, 2011

Carrot Cake Truffles with Cream Cheese Icing Center

On Friday, my dorm hosted a benefit and as a result, there was a TON of cake leftover.  Within these next couple holiday weeks, you may also find that you have a lot of leftover desserts.  A fun way to not waste leftover cake is to make truffles or cake balls.  These truffles were made only out of leftover cake and white chocolate!  So if you are at a holiday party and the hosts force you to take home leftovers, take home the cake and make truffles!! This way you avoid stale or dry cake.  The icing centers are also a wonderful surprise! Plus, they are automatically portion controlling :)

Carrot Cake Truffles

  • Leftover carrot cake
  • 1 cup white chocolate baking chips
  1. Separate the icing from the cake of the leftover cake, (save the icing carrots separately as well)
  2. Freeze the icing for 10 minutes
  3. Refrigerate the cake for 20 minutes
  4. After icing hardens and is cold, roll the cold icing into penny size balls
  5. Take the cold refrigerated cake and form about a golf ball sized truffled around the icing centers (work quickly so the cake and icing do not melt)
  6. Place the truffles back into the freezer
  7. Melt the white chocolate chips in the microwave
  8. Dip the cold truffles into the white chocolate until completely coated
  9. Put the dipped truffles back in the freezer for 5 minutes
  10. Add mini icing carrots by cutting up the large icing carrots, or use colored icing tubes to create new carrots
  11. Store in the refrigerator


  1. These look amazing! I love the idea of the cream cheese center!