CARROT CAKE TRUFFLES
1 package carrot cake mix
1 container store-bought cream cheese frosting
white or chocolate bark (or dipping chocolate) ~ melted in microwave
ground pecans (optional) ~
sprinkles, colored sugar, decorator icing (optional)~OR~ tangerine jelly bellies & a tube of green decorator icing
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Prepare carrot cake mix according to package instructions. When slightly cooled, crumble the entire cake into a large bowl and mix in the cream cheese frosting with your hands, until it’s thoroughly blended (messy and sticky, but tastes great if you lick it off your fingersJ)
Refrigerate several hours, or overnight. Then form the cake mixture into balls and dip (to cover) in melted bark or dipping chocolate. (Use a toothpick or fork to dip the balls in melted bark/chocolate ~ put on waxed paper or rack to set). If you want, you can roll the covered truffles in ground pecans. Or, you can decorate with sprinkles, colored sugar or drizzled decorator icing (if desired) or use tangerine jelly bellies and just pipe on the green tops ~
You can also put lollipop sticks into them for cake pops (put a dab of frosting on the end of the stick before you put the stick into the cake ball ~ put the sticks into a styrofoam block to keep them steady). Cute to put the Styrofoam into an Easter basket to display them.
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This is a wonderful way to also use up leftover CARROT CAKE ~ just put the cake and the frosting together into a bowl, and proceed the same as above. For the absolute BEST CARROT CAKE, see my 14-Karat Cake recipe **