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Gluten Free Carrot Cake Truffles
5 from 12 votes

Gluten Free Carrot Cake Truffles

These Gluten-Free Carrot Cake Truffles are deliciously moist and coated with a sweet candy layer. They’re a great snack and make the perfect edible gift.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 22 Truffles
Calories: 585 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1/2 cup coconut flour sifted (45 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 egg large
  • 2 tablespoons coconut oil melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coconut sugar packed
  • 1 1/4 cups carrot about 4 small carrots, grated
To Hold the Truffles Together:
  • 3 ounces cream cheese softened (6 tablespoons, reduced-fat
  • 1 tablespoon light brown sugar packed
  • 2 tablespoons honey
  • 2 cups white melting wafers
  • coconut flakes for garnish, unsweetened coconut flakes or chopped walnuts
  • walnuts for garnish, unsweetened coconut flakes or chopped walnuts

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit and line the bottom of a 9-inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
  4. Stir in the coconut flour mixture, mixing until smooth and lump-free.
  5. Stir in the grated carrots.
  6. Pour the batter into the prepared pie plate, and let it stand 10 minutes before baking.
  7. Bake for 20-30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely.
  9. Line a large cookie sheet with parchment paper
  10. In a large mixing bowl, beat together the softened cream cheese, brown sugar, and honey until smooth and creamy.
  11. Break the cooled cake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
  12. Roll the cake into heaping 1-tablespoon-sized balls, placing on the prepared cookie sheet. Let them set in the refrigerator for at least 30 minutes.
  13. In a small bowl, melt the melting wafers according the package directions.
  14. Drop each cake ball into the melted candy one at a time, rolling them around to make sure they're completely covered.
  15. Gently lift the balls out with a fork and allow any excess coating to drip off.
  16. Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes or chopped walnuts.
  17. Place in the fridge for at least 30 minutes to set.

Nutrition Information

Calories 58.5kcal (3%) Carbohydrates 9g (3%) Protein 1.3g (3%) Fat 2.2g (3%) Saturated Fat 1.3g (7%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 0.3g (2%) Cholesterol 25.4mg (8%) Sodium 80.1mg (3%) Potassium 29.4mg (1%) Fiber 1.3g (5%) Sugar 6.9g (14%) Vitamin A 15.9IU (0%) Vitamin C 0.6mg (1%) Calcium 1.1mg (0%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 22 Truffles

Amount Per Serving

Calories 585

% Daily Value*

Calories 58.5kcal 3%
Carbohydrates 9g 3%
Protein 1.3g 3%
Fat 2.2g 3%
Saturated Fat 1.3g 7%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.3g 2%
Cholesterol 25.4mg 8%
Sodium 80.1mg 3%
Potassium 29.4mg 1%
Fiber 1.3g 5%
Sugar 6.9g 14%
Vitamin A 15.9IU 0%
Vitamin C 0.6mg 1%
Calcium 1.1mg 0%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.