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A close-up of delicious carrot cake truffles coated in chocolate, with one cut open showing the spiced carrot filling.

No-Bake Carrot Cake Truffles with Cream Cheese Glaze

Indulge in the beloved flavors of carrot cake condensed into delightful, bite-sized truffles, finished with a luscious cream cheese drizzle. These no-bake treats are perfect for parties or a sweet everyday escape.
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Prep Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Truffle Base
  • 2 cups vanilla wafers finely crushed (about 5 oz bag)
  • 1/2 cup finely shredded carrots packed, about 1 medium carrot
  • 1/4 cup finely chopped pecans or walnuts optional
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
For the White Chocolate Coating & Glaze
  • 10 oz white chocolate melting wafers or chopped white chocolate bar
  • 1 tsp vegetable shortening or coconut oil
  • 2 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tbsp milk or cream
  • 1/4 tsp vanilla extract
  • 2 tbsp finely chopped pecans or walnuts for garnish (optional)

Equipment

  • Food processor
  • Large mixing bowl
  • Medium mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Microwave-safe bowl
  • Zester or Fine Grater

Method
 

Prepare the Truffle Base
  1. In a food processor, finely crush the vanilla wafers until they resemble fine crumbs. Transfer to a large mixing bowl.
  2. Add the finely shredded carrots, chopped pecans/walnuts (if using), cinnamon, nutmeg, and ginger to the bowl with the wafer crumbs. Mix well to combine.
  3. In a separate medium bowl, beat together the 4 oz softened cream cheese and 1/4 cup powdered sugar until smooth and creamy.
  4. Add the cream cheese mixture to the crumb mixture. Mix with a spoon or your hands until everything is thoroughly combined and forms a thick, moldable dough. It should hold its shape when pressed.
Form and Chill Truffles
  1. Line a baking sheet with parchment paper. Roll the truffle mixture into approximately 1-inch balls. Place them on the prepared baking sheet.
  2. Refrigerate the truffles for at least 30-45 minutes (or freeze for 15-20 minutes) to firm them up. This makes them easier to dip.
Prepare Coating and Glaze
  1. For the white chocolate coating, melt the white chocolate melting wafers or chopped white chocolate with 1 tsp shortening/coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. Be careful not to overheat.
  2. For the cream cheese glaze, beat the remaining 2 oz softened cream cheese with 1/2 cup powdered sugar, 1 tbsp milk/cream, and 1/4 tsp vanilla extract until smooth and drizzleable. Add more milk/cream sparingly if needed to reach desired consistency.
Dip and Finish Truffles
  1. Remove the chilled truffle balls from the refrigerator. Using a fork or a dipping tool, dip each truffle into the melted white chocolate, allowing any excess to drip off. Return them to the parchment-lined baking sheet.
  2. While the chocolate is still wet, if desired, sprinkle a few finely chopped pecans or walnuts on top of some truffles.
  3. Once all truffles are dipped, allow the white chocolate to set slightly at room temperature or in the refrigerator for about 10-15 minutes.
  4. Drizzle the cream cheese glaze over the set truffles using a spoon or by transferring the glaze to a small piping bag (or a plastic bag with a tiny corner snipped off).
  5. Refrigerate the finished truffles for at least 20 minutes to allow the glaze and coating to fully set before serving.

Notes

Store carrot cake truffles in an airtight container in the refrigerator for up to 1 week. For best flavor, let them sit at room temperature for 10-15 minutes before serving. You can substitute graham crackers or digestive biscuits for vanilla wafers if preferred.