Description
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1½ cups granulated sugar
½ cup brown sugar, packed
1 cup vegetable oil
2 tsp vanilla extract
3 cups finely grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
Ingredients
6 Little Debbie Christmas Tree Cakes
4 oz cream cheese, softened (or ½ cup frosting)
8 oz white chocolate (or candy melts), for coating
Holiday sprinkles, crushed candy canes, or chopped nuts for decoration
Instructions
Crumble the cakes: Break the Christmas Tree Cakes into a large bowl until finely crumbled.
Mix with binder: Add cream cheese or frosting and stir until fully combined into a thick dough.
Chill the mixture: Cover and refrigerate for 15–20 minutes to firm up.
Shape the truffles: Roll the chilled mixture into small bite-sized balls and place on a parchment-lined tray. Chill again for 10 minutes.
Melt the chocolate: Gently melt white chocolate or candy melts in a microwave or double boiler.
Dip the truffles: Using a fork or skewer, dip each truffle into the melted chocolate. Tap off excess and return to the tray.
Decorate: While the chocolate is still soft, sprinkle with holiday decorations like sprinkles, crushed candy canes, or chopped nuts.
Set and serve: Refrigerate until the chocolate hardens, about 10–15 minutes. Serve and enjoy!
Notes
Chill the mixture well before rolling to prevent crumbling.
Work in small batches to keep the remaining truffles cold.
Customize decorations for a festive look.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 24 truffles