Gluten-free carrot cake truffles
These gluten-free carrot cake truffles are soft on the inside with a crispy, sweet candy coating. You will never find out that these sweet little bites contain only 60 calories!
Pin gluten free carrot cake truffle
I wanted to tell you to make these truffles the next time you invite your friends over for tea (do people still do that?)
But then that would mean that I would have to share these gluten-free carrot cake truffles. You know how I feel when I share. As in, I missed the day in kindergarten thinking about how sharing = caring. For me, sharing means less food.
And that, my looks, is just no.
As I mentioned earlier, due to an excessive amount of test batches, I made all things in carrot cake form. We had healthy frozen cheesecake with carrot cake, gluten-free carrot cake cupcakes, and even gluten-free carrot cake dip. I don't even want to tell you how much carrot cake we ate. It is practically a new food group in the FFF household.
But it really has vegetables. I'm good at gooooo.
What is in carrot cake truffles?
Do you ever want a delicious, pampering treat? Yes me too. All. The. Time. Whether it's been a long day and you want a sweet little pick-me-up or are looking for the perfect feast to share with your family at Easter, the PERFECT delicious desserts are truffles! Healthy avocado truffles and milk-free vegan chocolate truffles are two of my favorites to whip, and now THIS Carrot cake truffle recipe take it to a completely different level! Here are the ingredients you need to prepare these delicious truffles:
- Coconut flour
- Baking soda
- baking powder
- Big eggs
- Melted coconut oil
- Vanilla extract
- Packaged coconut sugar
- Grated carrots
- Low-fat cream cheese
- Brown sugar
- White melting wafers
- Unsweetened coconut flakes
How to make carrot cake truffle
Easter is coming and I know that your family and friends will go WILD about it Carrot cake truffle recipe! It has all the carrot cake goodness that is ESSENTIAL for Easter, all packaged in a delicious little treat that both adults and children will love! Truffles taste nice, but they're actually not that difficult to prepare, so let's get started!
Preheat your oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch cake plate with parchment paper and brush the sides of the pan with coconut oil cooking spray. Put aside.
Add the sifted coconut flour, baking powder, baking powder, cinnamon, nutmeg and salt in a medium-sized mixing bowl and stir well. Mix the eggs, coconut oil, vanilla and brown sugar in a large bowl until smooth.
Add the dry mixture to the wet mixture and stir gently until everything is well mixed and smooth. Carefully stir in the grated carrots until all the carrots are covered with the batter.
Pour the dough into the prepared pan and let it rest there for 10 minutes. Next, put the pan in the oven and bake until a toothpick comes out clean. This should take about 20-30 minutes and the cake should be light golden brown. Let it cool completely.
Line a large baking sheet with parchment paper. In a large bowl, stir the softened cream cheese, brown sugar and honey until smooth. Cut the cooled cake into pieces and add to the cream cheese mixture. I find it easiest to open the cake with my hands! Stir until everything is well mixed.
Drop cake balls by placing 1 tablespoon on the baking sheet. Place in the refrigerator for at least 30 minutes or until fully chilled.
In a small bowl, melt the candy wafers according to the instructions in the pack until they are creamy. Carefully drop each ball into the melted candy and coat it with a spoon. Lift each ball out with a fork and gently tap your hand (don't tap the fork) to remove any excess candy coating. Place on the prepared baking sheet. Sprinkle with coconut flakes. Repeat for all balls.
As soon as the coating has hardened, devour it immediately or save it for later!
How to dip cake truffles
When I did that, I almost had to buy a wig because the hair was not that old. It seemed such a simple concept: make a ball -> dip in chocolate -> voila! Truffle. And really, it is … if you do it right. I did it very wrong and the candy didn't cover the balls and they were just … ugly balls. I mean, my Bible study still has L-O-V-E-D, but my eyeballs? They have not.
Then I found this AWESOME video about how to drip Dorothy's truffles at Crazy for Crust, and the truffle dip era magically became easier! Dorothy is the queen of truffles (and pretty much all the desserts your taste buds could ever dream of!) And you MUST watch this video … and see her recipes! Drool Festival for Realz.
What do carrot cake balls go with?
If your family is like mine, you probably can't imagine a family gathering without a lot of FOOD – especially sweet, springy desserts! When Easter is around the corner and you want to conjure up a lot of these delicious truffles, you may also want to keep your carrot cake game strong and bake something Gluten-free baked carrot cake donuts also! To keep things sweet and keep the topic going, I also recommend checking my recipe for Mini gluten-free carrot cake!
Other healthy carrot cake recipes
Carrot Cake Instant Pot French Toast
Paleo-carrot cake with almond flour
Healthy gluten free sugar free carrot cake
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Gluten-free carrot cake truffles
Gluten-free carrot cake truffles are moist with a crunchy candy dish. You would never know that these little bites are only 100 calories and better for you!
total time 1 hour 30th protocol
For the cake:
- 1/2 Cup Coconut flour sifted (45 g) *
- 1/2 TL Baking soda
- 1/2 TL baking powder
- 1 TL cinnamon
- 1/8 TL nutmeg
- 1/4 TL salt
- 3rd Big eggs
- 2nd tablespoon Coconut oil melted
- 1/2 TL Vanilla extract
- 3/4 Cup Coconut sugar packed up **
- 1 1/4 cups Grated carrots about 4 small carrots
To hold the truffles together:
- 3rd oz Low-fat cream cheese softens (6 tbsp)
- 1 tablespoon Light brown sugar packed up
- 2nd tablespoon honey
- 2nd cups White melting wafers
- Unsweetened coconut flakes for garnish
Preheat your oven to 350 degrees and place parchment paper on the bottom of a 9-inch cake plate. Spray the sides with cooking spray or coconut oil. Put aside.
Mix the sifted coconut flour, baking powder, baking powder, cinnamon, nutmeg and salt in a medium-sized mixing bowl. Put aside.
In a large bowl with an electric hand mixer, stir the eggs, coconut oil, vanilla extract and brown sugar gently and loosely.
Stir in the coconut flour mixture and mix smooth and lump-free.
Stir in the grated carrots until all the carrots are mixed in and covered with the batter.
Pour the dough into the prepared pan and let it stand 10 minutes before baking.
Bake for 20-30 minutes or until the top is slightly golden and a toothpick inserted in the middle comes out clean.
Let cool completely.
Line a large baking sheet with parchment paper
In a large mixing bowl, stir the softened cream cheese, brown sugar and honey until creamy.
Break the cooled cake into pieces and stir into the mixture. I find it easier to get my hands in there and really crush the cake until it forms a ball.
Roll the cake into heaped 1 tablespoon balls and place it on the prepared baking sheet. Leave to rest in the refrigerator for at least 30 minutes to keep them cool.
In a small bowl, melt the melting wafers according to the directions in the package.
Drop each cake ball individually into the melted candy and spoon the melted waffle over it until it is completely covered.
Use a fork to lift the ball out of the molten wafer and gently tap your hand (not the fork!) To remove the excess melting wafer.
Put back on the parchment paper (a toothpick helps to push the truffle off the fork!) And sprinkle with coconut flakes. **
Repeat for all balls.
Devour immediately or keep in the fridge until use!
Did you make this recipe?
If you try this recipe, I would love to see and share it! Tag me on IG @foodfaithfit with the hashtag #foodfaithfit
For this recipe I recommend:
Gluten-free carrot cake truffles
Amount per serving
Calories 58.5 Calories from fat 20
% Daily value *
fat 2.2 g3%
Saturated fat 1.3 g8th%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.3 g
cholesterol 25.4 mg8th%
sodium 80.1 mg3%
potassium 29.4 mg1%
Fiber 1.3 g5%
Sugar 6.9 g8th%
protein 1.3 g3%
Vitamin A. 15.9IU0%
vitamin C 0.6 mg1%
calcium 1.1 mg0%
iron 0.7 mg4%
* The daily percentages are based on a 2000 calorie diet.
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