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.
2 packags (24 oz. each) vanilla almond bark coating or candy coating
50 Fisher® Pecan Halves
Preheat oven to 350°F. Line a 13 x 9-inch pan with aluminum foil. Spray with non-stick cooking spray.
Beat cake mix, oil, sour cream, eggs, and vanilla on low speed in bowl of an electric mixer until just combined. Increase speed to medium and beat for 3 minutes, scraping down sides of bowl after each minute. Stir in pineapple, carrots, diced pecans and coconut on low speed until evenly incorporated. Pour batter into prepared pan, smoothing top of batter. Bake for 50 minutes or until toothpick inserted into middle comes out clean. Cool until cake is room temperature.
Beat cream cheese, lemon juice, lemon zest, and confectioner’s sugar on medium speed in the bowl of an electric mixer until mixture is smooth and free of lumps. Increase speed to high and beat an additional 1-2 minutes.
Remove cooled cake from pan. Break the cake into crumbs and transfer to a large mixing bowl. Spoon cream cheese frosting over cake crumbs and stir until mixture is well-blended. Scoop carrot cake mixture onto a greased cookie sheet using a small ice cream scoop (about 2 tbsp. per truffle). Freeze truffles for 3-4 hours, or overnight.
Melt almond bark coating according to package directions. Remove truffles from freezer. Place truffles into melted candy coating, one at a time until evenly coated. Remove carefully using forks or tongs and place on a cookie sheet lined with wax or parchment paper and top immediately with a pecan half (candy coating hardens quickly). Refreeze uncoated truffles if they become too soft. Repeat until all truffles are coated. Remove from cookie sheet and serve.