How do you improve upon everyone’s favorite carrot cake? This version is sharable, bite-sized deliciousness! With Fisher® Pecan Halves in the batter and on top of each truffle, it’ll win everyone over.
Carrot Cake Truffles
Pecan
Holiday & Special Occasion
SnackSweets
Vegetarian
prep
30
minscook
50
minsmake
4
dozen1 package
(2-layer size) carrot cake mix
3
eggs
1/4 cup
vegetable oil
1/4 cup
sour cream
1 teaspoon
vanilla
1 can
(8 ounces) crushed pineapple, undrained
1 cup
grated fresh carrots (about 2 medium)
1 cup
chopped Fisher® Pecan Halves
1/2 cup
sweetened shredded coconut
8 ounces
cream cheese, softened
1 tablespoon
lemon zest
1 tablespoon
lemon juice
4-1/2 cups
powdered sugar
3 pounds
vanilla-flavored almond bark or candy-coating wafers
50
Fisher® Pecan Halves
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Line 13x9-inch baking pan with foil and coat with nonstick spray.
- Beat first 5 ingredients in large bowl with electric mixer on low speed just until combined. Beat on medium speed 3 minutes, scraping bowl occasionally. Add pineapple, carrots, chopped Fisher® Pecans and coconut; mix on low speed until blended. Pour batter into prepared pan.
- Bake 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, lemon zest and juice, and sugar in extra-large bowl with electric mixer on medium speed until smooth. Beat on high speed 2 minutes. Crumble cooled cake into mixture. Mix well with spoon. Shape into 2-tablespoon-size balls using small ice cream scoop or large spoon. Place on parchment or wax paper-lined cookie sheet. Freeze at least 3 hours.
PRODUCT USED
Tips
Remove cake balls from freezer in batches. If they become too soft to handle, return to freezer before coating.
Keep candy coating warm in a slow cooker.
