Approved by the 
Yields:
30 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
209
Out of all the desserts, carrot cake will always be one of my favorites (and that's saying a lot!). I’ll enjoy it in every form, but these bites just might be my favorite version yet. Don’t take my word for it—everyone who tried one in our Test Kitchen was obsessed. We have so many good things coming out of the kitchens all day long, so when multiple people hunt you down to let you know how much they love something, you know you have a winning recipe. To make these irresistible bites, classic carrot cake is mixed with cream cheese in bite-sized form (think of a cake pop minus the stick), then chilled and dipped in white chocolate with a toasted pecan topping.
For something so simple, they’re truly incredible. I thought I’d never love anything more than my carrot cake trifles, and now I’m forever torn. If you need an easy, shareable dessert to bring to your Easter brunch or any springtime party, then these should be the answer. Carrot cake lovers—get ready to have endless bites of your favorite spring dessert.
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Ingredients
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Carrot Cake
Cooking spray
- 1 1/3 cups
(160 g) all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
ground cinnamon
- 3/4 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 2
large eggs
- 1 cup
(200 g) granulated sugar
- 3/4 cup
vegetable oil
- 1 tsp.
pure vanilla extract
- 1 1/2 cups
(115 g) shredded peeled carrots (about 1 large carrot)
- 8 oz.
cream cheese, softened
Glaze
- 2 cups
white chocolate chips
- 2 Tbsp.
vegetable oil
Finely chopped toasted pecans, for serving
Directions
Carrot Cake
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 9" baking dish with cooking spray.
- Step 2In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
- Step 3In a large bowl, whisk eggs, granulated sugar, oil, and vanilla. Add dry ingredients and mix until just combined. Fold in carrots. Pour batter into prepared pan; smooth to an even layer.
- Step 4Bake cake until golden and a tester inserted into the center comes out clean, 23 to 26 minutes.
- Step 5Transfer dish to a wire rack and let cool for 10 minutes. Scoop out cake into a large bowl while still warm. Add cream cheese and mix together with a rubber spatula.
- Step 6Using a medium cookie scoop (about 1 1/2-Tbsp.), portion cake mixture and arrange on a parchment-lined baking sheet. Roll each piece between your hands into a smooth ball. Refrigerate until well chilled, at least 1 hour and up to 1 day.
Glaze & Assembly
- Step 1In a large, microwave-safe glass measuring cup, microwave chips and oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Step 2Working one at a time, place bite into melted chocolate. Using a fork, turn to coat. Scoop out with fork, tapping excess chocolate off. Return to a clean parchment-lined baking sheet. If desired, using fork, drizzle remaining chocolate over dipped truffles. Sprinkle with pecans.
- Step 3Refrigerate until chocolate is hardened, at least 30 minutes and up to 1 day.
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