Carrot Cake Truffle Food

CARROT CAKE TRUFFLE RECIPE

Steps:

• Preheat oven to 350°. Grease a 8x8 square baking pan and set aside.
• In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
• Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
• Add the flour and mix well to incorporate.
• Fold in the grated carrots.
• Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
• Cool on a wire rack for 15 minutes.
• Line a large cookie sheet with wax or parchment paper and set aside.
• Add the softened cream cheese to a medium mixing bowl.
• Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
• Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
• Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
• Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
• Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
• Chill for 20 minutes to allow the chocolate to completely harden.
• ENJOY!!
• *Store in an airtight container up to 3 days.

CARROT CAKE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
• Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt. serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
• Refrigerate 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min.
• Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.