Wednesday, November 19, 2008

Holiday Cooking...

I've been reading blogs for a while now and I love find recipes on them that I can't wait to try! Well, for a few months now, I've seen all kinds of people posting about Red Velvet Truffles and I've really wanted to try them. I love love love making truffles, even though mine never ever come out as smooth and professional as all of the ones I've seen, but I have yet to find a box mix for a red velvet cake. I looked online for some scratch recipes, but to tell you the truth, that's where I get lazy! So I was thinking... What kind of cake would go well mixed with some cream cheese?! I actually figured out one morning, in the shower of all places!! LMAO. CARROT CAKE!!

I don't really like carrot cake, but my hubby LOVES it!! So much in fact, that one year I went to this special bakery and spent $27 on a carrot cake for his birthday... bad idea since we didn't even have a party and the cake had to weigh about 8 pounds... he ended up bringing it to work with him to share it... lol

So anyway, after looking at so many blogs with the recipe I kind of did my own. Some people used 12oz cream cheese, some 16oz, but all with red velvet... ok a few with chocolate. Here's what I came up with!! I hope someone else tries it and lets me know what they think. So far in the house, it's a hit!

Carrot Cake Truffles
1 box Carrot Cake mix
3/4 cup raisins
3/4 cup finely shredded carrots
1 can pumpkin puree (15oz)
1/2 cup water
16 oz cream cheese - softened
16 oz vanilla melts

Mix the carrot cake mix, pumpkin, and water together well. Then fold in the raisins and carrots. If your mix has the raisins and carrots, you don't have to add more (I buy the cheap mix and add my own). Bake it according to the directions on the box. If you would prefer, you can mix the cake the way it explains on the box (with the oil and eggs) but I always make my carrot cake this way, and have never had a complaint.


Allow the cake to cool completely. Then crumble into a big bowl. Add the cream cheese to the cake crumbles until completely blended. Then roll into 1 inch balls. Finally, melt the vanilla melts. I used a candy maker my mom had gotten me last year and it was so much easier. I can't do the double boiler thing, it always fails, so I had been doing the crock pot. It works but it's big!

Anyway, coat the carrot cake balls and allow to cool. Enjoy!! This is how a few of mine came out...

5 comments:

Treasures By Brenda said...

Your truffles look yummy, I had no idea you could put vegetables in truffles!

I wrote a page about carrot cake at The Best-Ever Carrot Cake Recipe. It might be good for your husband's next birthday!

Brenda

Christine said...

O.M.Gosh! THOSE LOOK AWESOME! My hubby loves ONLY carrot cake so I think I'll make these for him! Thanks for the recipe!!

Vanessa said...

What an interesting idea for a truffle. I'll have to experiment with it.

-Tee- said...

They are soo good! i actually just finished making another batch of them because they have been such a hit! Enjoy!!

Nikki said...

Those look SO GOOD! I love carrot cake (and spice cake, too). What a great way to make little truffles.
I've got to try this.