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Instant Pot Carrot Cake Truffles

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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 peacan topping these truffles will be a big hit at home or during your next party!

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Do Chocolate Truffles Have Truffles In Them?

Despite being named chocolate or cake truffles, a sweet truffle does not actually have true truffles in them. They are only names truffles due to the fact they look very similar to the truffle mushroom. On the outside they make look similar but on the inside they taste completely different.

How Long Do Homemade Truffles Last?

These carrot cake truffles and or chocolate cake truffles can last up to 3 weeks when stored in an air tight container in the fridge. They can be frozen and defrosted at a later date but you’d want to hold off decorating them until they are defrosted.

Ingredients needed for Carrot Cake Truffles

  • 15.25-ounce box of carrot cake mix
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup water
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup butter, softened to room temperature
  • 4 ounces Baker’s brand white chocolate 
  • 1/2 tablespoon olive oil
  • ½ cup chopped pecans
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How to make carrot cake truffles with cream cheese

Mix together with a hand mixer or whisk your carrot cake, eggs, vegetable well, and water.

carrot cake truffles mix

Place a piece of parchment paper to the bottom of your springform pan. Close your springform pan by locking in the latch.

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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 aluminium foil. Make sure the aluminium 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.

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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.

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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.

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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.

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In a small bowl, melt together your chocolate and vegetable oil. Microwave for 30 seconds at a time, stirring each time. 

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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.

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You can top them with pecan bits or eat them as is. Enjoy!

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Carrot Cake Truffles
Yield: 8

Instant Pot Carrot Cake Truffles

This Instant Pot Carrot Cake Truffles can enjoy by your whole family and visitors on a birthday parties. This is recipe now!

Ingredients

  • 15.25-ounce box of carrot cake mix
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup water
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup butter, softened to room temperature
  • 4 ounces Baker’s brand white chocolate 
  • 1/2 tablespoon olive oil
  • ½ cup chopped pecans

Instructions

    Mix together with a hand mixer or whisk your carrot cake, eggs, vegetable 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 vegetable 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!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 870Total Fat: 61gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 159mgSodium: 351mgCarbohydrates: 75gFiber: 1gSugar: 66gProtein: 8g

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2 Comments

  1. 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.

    1. 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.

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