Скачать или смотреть Carrot Cake Truffles, USING CAKE MIX!

Soft, cinnamon-spiced carrot cake truffles double dipped in a vanilla white candy coating. One bite reveals an indulgent, moist center of soft cake combined with cream cheese frosting.

👩‍🍳 FULL RECIPE AND INSTRUCTIONS - https://amandascookin.com/carrot-cake...

📋 Cake Ingredients:
15.25 ounce carrot cake mix plus ingredients needed on back of box
½ teaspoon cinnamon

Cream Cheese Frosting:
¼ cup unsalted butter at room temperature
4 ounces cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt

White Candy Coating:
24 ounces white almond bark divided
2 teaspoons vegetable oil
¼ cup raw pecan halves

📋 Instructions
Preheat oven to 350° F.
Spread pecans on a baking sheet lined with parchment paper and bake for 4 minutes, remove them from the oven and give the pecans a shake to mix them around before putting them back in the oven to bake for an additional 4 minutes. Place the baking sheet on a wire rack and let the pecans cool to room temperature while you prepare the rest of the recipe. (The pecans will continue to cook for 5-10 minutes after being removed from the oven). Finely chop them into small pieces.
Using a handheld mixer, in a medium-sized bowl, blend the cake mix, water, oil, eggs and cinnamon.
Transfer the batter to a greased 9 x 13-inch baking dish and bake according to package directions.
Remove the cake from the oven, and let it cool on a wire rack for 5 minutes.
Using a fork, break up the cake into small pieces, in the same baking dish. You want the cake to resemble a coarse mealy texture. Transfer the crumble to a large mixing bowl.

TO MAKE THE FROSTING:
Place the butter and cream cheese in a medium-sized bowl, and using a handheld mixer beat on high for 2 minutes or until light and fluffy. Mix in the salt and vanilla. Slowly add in the powdered sugar, (a little at a time), until well incorporated and smooth.
Mix ¾ of a cup of the frosting into the crumbled cake and stir using a soft silicone spatula. The cake should start to hold shape and form a giant ball. If the frosting doesn’t seem to be binding the cake crumbs together, continue to add small amounts of frosting until you get the right consistency.
Using a small cookie dough scoop, form uniform mounds of dough. Roll them between your palms to make them into a smooth ball and place them on a parchment-lined cookie sheet.
Place the balls into the freezer and allow them to chill for 10 minutes in the fridge.

CANDY COATING:
To make the candy coating, place 20 ounces (or 10 squares) of the almond bark into a small microwave-safe bowl and microwave on high for 30-second intervals, stirring after each interval. The candy coating is ready when it is smooth and free of any large clumps after stirring.TIP – Cracking can occur when there is a contrast of extreme temperatures (when cold meets hot). In this case, make sure your candy coating is just warm enough that it melts into a smooth mixture. You may find that letting the melted candy sit for 3-4 minutes will greatly reduce any chance of cracking.
Stir 2 teaspoons of vegetable oil into the melted candy for easier dipping.
Place one ball onto a fork and place it into the melted candy, making sure all sides are coated. Tap the edge of the fork against the bowl to remove the excess melted candy coating.
Place the truffle on a parchment-lined baking sheet and promptly sprinkle with chopped pecans. Repeat the process for the remaining truffles.
To decorate the truffles with a white chocolate drizzle, melt the remaining 2 squares (4 ounces) and pour the melted candy into a piping bag fitted with a small round decorating tip. Apply gentle, even pressure as you drizzle the tops of the truffles. Garnish with chopped pecans while the drizzle is still wet.
Store at room temperature until ready to enjoy.

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