Carrot cake truffles
Don't feel like baking a whole carrot cake? With these carrot cake truffles you can make little bites of carrot cake in no time. Who wouldn't want that?
Servings: 16 pcs
Ingredients
- 1 egg
- 65 ml sunflower oil
- 1/2 tsp vanilla extract
- 65 grams light brown caster sugar
- 75 grams all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- Pinch nutmeg
- Pinch ginger
- Pinch cloves
- 100 grams carrot grated
- 30 grams walnuts finely chopped
For the truffles
- 100 grams cream cheese
- 250 grams white chocolate
Instructions
- Make the batter. Whisk the eggs, sunflower oil and vanilla extract together in a bowl. Add the sugar and mix well. Add the flour, baking powder, baking soda, salt and spices at the same time and mix well.
- Once these dry ingredients have been incorporated, add the grated carrot and walnuts and stir them evenly into the dough. Pour the mixture onto a baking tray lined with greaseproof paper. Spread evenly if the dough does not yet flow over the baking tray.
- Bake in a pre-heated oven at 180°C/350˚F (conventional oven) for 10-15 minutes.
- Allow to cool before crumbling the cake. Mix the cake crumbs with the cream cheese until firm. Form balls and store in the fridge or freezer.
- Melt the white chocolate in a double boiler and dip the cold truffles in the chocolate. Decorate with walnuts.
Tips
Instead of cream cheese, you could also use cream cheese frosting.
How to store
Covered, the truffles will keep in the fridge for 3-4 days.