Are you a fan of carrot cake and cream cheese? If so, this Instant Pot Carrot Cake Truffles recipe is one you won't be able to resist. Making mini carrot cakes in the pressure cooker has never been easier, and with a white chocolate and optional pecan topping, these truffles will be a big hit at home, perfect for Easter, Christmas, or during your next party!
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Why This Recipe Works
- Sweet Satisfaction: Enjoy a bite-sized cake ball with the irresistible Best Instant Pot Carrot Cake Truffles.
- Instant Pot Magic: Effortlessly crafted using the Instant Pot, showcasing its versatility in dessert-making.
- On-the-Go Indulgence: Perfectly portable for a sweet treat anytime, anywhere – ideal for sharing or snacking and a great complement to Lemon Truffles or Chocolate Cake Truffles.
📋 Ingredients
- Carrot Cake Mix: Simplifies the process and ensures a perfect blend of flavors. It adds moistness and a rich carrot flavor that elevates the truffles to a new level.
- Eggs: Act as a binder for all the other ingredients, ensuring your truffles hold together well.
- Vegetable Oil: Adds moisture to the truffles, giving them a soft and delectable texture.
- Water: Balances the consistency of the mix, preventing it from being too dry or too thick.
- Cream Cheese: Provides a rich, creamy base to make the cake crumbs stick together.
- Powdered Sugar: Is used to sweeten the truffles.
- Vanilla Extract: Enhances the flavor profile of the truffles, adding a hint of warmth and complexity.
- Butter, softened to room temperature: Adds richness and ensures a smooth texture in the frosting.
- Baker’s Brand White Chocolate: Melted and used to coat the truffles.
- Olive Oil: Is chosen for its subtle flavor creating a smooth chocolate layer.
- Chopped Pecans: Provide a crunchy texture and nutty flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Texture Enhancements: Include chopped nuts, raisins, and coconut flakes in the batter.
- Flavor Boost: Incorporate orange zest or freshly grated Ginger into the batter.
- Extra Sweetness & Moisture: Drizzle honey, maple syrup, or Coconut Milk over finished truffles.
- Warm Comforting Flavor: Add nutmeg or allspice to the mix.
🔀 Optional Toppings
- White Chocolate & Nuts: Drizzle melted white chocolate and sprinkle chopped nuts, coconut flakes or sprinkles. You can Get A Chocolate Melting Pot here!
- Marble Effect: Use different cake flavors and colored melted chocolate.
- Festive Touch: Dip truffles into colored Candy Melts and add colorful sprinkles.
- Carrot Garnish: Adorn truffles with fresh carrot curls.
- Sweet & Creamy: Add caramel or cream cheese topping.
🔪How To Make Carrot Cake Truffles With Cream Cheese
- Step 1: Begin by mixing the carrot cake mix, eggs, vegetable oil, and water, and cook your carrot cake in a springform pan. Add a cup of water to your Instant pot, then place the spring form pan on a trivet in the pressure cooker and cook on high pressure for one hour.
- Step 2: While your cake is cooking in the pressure cooker, work on your frosting. Mix together the cream cheese and butter with a hand mixer. Mix well until smooth but be careful not to overmix it. Once fully incorporated, add your vanilla. Mix well.
- Step 3: Add 1 cup of powdered sugar at a time in between mixing until the desired consistency as well as desired sweetness. Once you are done making your cream cheese frosting, allow it to cool in the refrigerator.
- Step 4: Once your cake is done cooking, allow it to manually release for about 10 minutes. Transfer your springform pan to a cooling rack. Allow it to completely cool, then break into crumbles.
- Step 5: Once crumbly, add your cream cheese frosting. Add a half a cup of your frosting at a time in between mixing until your cake is no longer crumbly but makes a firm ball.
- Step 6: In a small bowl, melt together your chocolate and olive oil. Microwave for 30 seconds at a time, stirring each time.
- Step 7: Dip your cake balls and cover them completely in the white chocolate, dip them halfway, or lightly drizzle. You can top your carrot cake truffles with pecan bits.
👩🍳 Expert Tips
- Chilling the mixture: Quick freeze the mix for 15-20 minutes to ease the shaping process.
- Maintaining truffle shape: Swift cooling in the Instant Pot helps keep truffles' shape during coating.
- Dipping and Coating: Freeze truffles briefly before coating for perfect shape and moisture.
💭 FAQs
This might be due to insufficient binding ingredients in the carrot cake batter. Make sure to follow the recipe closely.
Carrot cake truffles can last in the refrigerator for up to 3 weeks when stored in an airtight container. If you'd like to store your carrot cake truffles in the freezer, they will stay fresh for up to two months. To freeze your truffles, place them on a sheet of parchment paper and pop them into the freezer for a few hours. Once fully frozen, transfer the carrot cake balls to an airtight container or bag and store them in the freezer until you're ready to enjoy them!
While carrot cake mix is recommended for its specific flavor, you can experiment with other cake mixes. However, this may alter the taste and texture of the bites.
To ensure easy removal, generously grease your silicone egg bite mold with non-stick spray or a light coating of oil before adding the batter. This simple step helps in releasing the bites effortlessly after cooking.
Yes, you can fold in chopped walnuts, pecans, or raisins into the batter before cooking. This adds extra texture and flavor to the bites.
Store any leftover carrot cake bites in an airtight container in the refrigerator. They will remain fresh for up to a week. For longer storage, you can freeze them for up to 3 months; just thaw in the refrigerator before consuming.
Serving Suggestions
These are my favorite ways to serve with Carrot Cake Truffles:
- Cake Pop Style: Transform truffles into cake pops by inserting them onto Lollipop Stick. Ideal for parties or events.
- Carrot Patch Display: Arrange truffles on a platter to resemble a carrot patch. Use orange and green fondant for carrots and chocolate soil for an added effect.
- Elegant Presentation: Position your truffles in Mini Cupcake Liners for a refined look and easy serving.
- Fruity Twist: Slice up fresh strawberries and place them in a Shallow Bowl. Dip each truffle in the strawberry juice for a refreshing twist.
🍜 Related Recipes
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Instant Pot Carrot Cake Truffles
Ingredients
- Box Carrot Cake Mix 15 Oz
- 3 Eggs
- ⅔ Cup Vegetable Oil
- 1 Cup Water
- 8 Ounces Cream Cheese
- 3 Cups Powdered Sugar
- 2 Tablespoons Vanilla Extract
- ½ Cup Butter softened to room temperature
- 4 Ounces White Chocolate
- ½ Tablespoon Olive Oil
- ½ Cup Pecans Chopped
Instructions
- Mix together with a hand mixer or whisk your carrot cake, eggs, vegetable oil well, and water. Place a piece of parchment paper to the bottom of your springform pan. Close your springform pan by locking in the latch.
- Spray with cooking spray the sides and bottom of your pan. Pour in your cake mix. Cover the pan with a paper towel, and then aluminum foil. Make sure the aluminum foil is tightly covering your pan.
- Add 1 cup of water to the bottom of your instant pot. Put the springform pan on top of your trivet inside your instant pot. Close your instant pot lid and close your valve. Set your instant pot to high pressure for one hour.
- While your cake is cooking in your instant pot, work on your frosting. Mix together the cream cheese and butter with a hand mixer.
- Mix well until smooth but be careful to not over mix it. Once fully incorporated, add your vanilla. Mix well.
- Add 1 cup of powdered sugar at a time in between mixing until desired consistency as well as desired sweetness. Once you are done making your cream cheese frosting, allow it to cool in the refrigerator.
- Once your cake is done cooking, allow it to manually release for about 10 minutes. Once the 10 minutes are up, using a hot pad or towel, bring the ceiling valve toward you to release any remaining pressure.
- Transfer your springform pan to a cooling rack. Allow it to completely cool.
- After your cake has completely cooled, transfer to a bowl and break it down to crumbles using a fork.
- Once it is to a crumbly consistency, add your cream cheese frosting. Add a half a cup of your frosting at a time in between mixing until your cake is no longer crumbly but makes a firm ball.
- In a small bowl, melt together your chocolate and olive oil. Microwave for 30 seconds at a time, stirring each time. You can really have fun with the next part.
- You can dip your cake balls and cover them completely in the white chocolate, dip them halfway, or lightly drizzle. You can top them with pecan bits or eat them as is. Enjoy!
I’m always interested in Recipes for the instant pot and you do some excellent ones. One improvement would be if you didn’t use box cake mixes but proper ingredients. For instance with the carrot truffles I would love that recipe from scratch.
I'm glad you like our recipes. I appreciate that you prefer to cook cake from scratch. Only a few of our recipes use box cake mix, most are made from scratch, however during the Christmas season we tend to be so busy it helps speed up the cooking process. However thanks for sharing your thoughts.