When polled, people worldwide agree that Carrot Cake is a favorite flavor- It ranks 3rd, behind 'Chocolate' and 'Vanilla,' a full 4 spots above Red Velvet and 6 above German Chocolate. But what, really, is the fascination with a cake chocked full of a vegetable? Zucchini Cake exists, but it's widely regarded much more as a bread or loaf, than a dessert. One might argue carrot cake is a favorite because people feel they are enjoying a 'healthier' treat- which is true in a sense. It's believed carrot cake was first make in medieval times during sugar shortages as carrots were found a suitable sweetener. But modern carrot cakes, at least the sort ordered at mass grocery retailers and main stream bakeries, are actually loaded with extra sugars- particularly the frosting.
Maybe it's the texture? You can hide a whole lot in a good carrot cake and have your guests be none-the wiser. In fact, ingredients such as raisins, coconuts, and shredded carrots help this cake keep it's wonderful moisture throughout many recipe variations. And, while I consider Carrot more of a Spice Cake and make mine on the low sugar end, I am constantly surprised by the number of people who clamor for a slice when I bring one of these cakes by. I have NEVER left a social event with a slice, or even some generous sized crumbs, of carrot cake on my serving dish- and I honestly can't say that about ANY other cake recipe, no matter how fancy.
Why? It's an easy cake to eat- it satisfies a sweet tooth craving without going over the top. As delicious as mud pie cakes and black raspberry truffle cakes are they are quite rich and only a small portion can be consumed before guilt and feelings of over indulgence kick in. I also prefer to serve my homemade frosting on the side- a great carrot cake doesn't need frosting at all, it is moist and perfectly sweet on it's own. Most importantly, your average carrot cake fan is NOT a huge sweet eater, and likely prefers to determine the amount of frosting they inhale themselves. This reminds me to try my hand at carrot cake cinnamon buns sometime, my frosting recipe would make a delicious icing!
But all of this is to say that today, February 3rd, is National Carrot Cake Day! I'm not sure why so many of these 'National Days' seem to be so off balance with the natural season of the topic. It would seem more fitting that this would fall in March, or more towards Spring at least- but the Groundhog has emerged from his hole, and I suspect the National Holiday Calendar is quite full- so I'll take the excuse to enjoy my favorite recipe in a while new twist.
So, today, I'm sharing Carrot Cake Truffles. They're more like carrot cake balls- but the word 'truffle' demands a bit of respect, so we'll go with that. The recipe is simple- you can take your favorite boxed carrot cake mix (for that I recommend Duncan Hines Supreme) and substitute it for my Carrot Cake Base- or prepare the recipe as it is. Essentially you're going to add a few extra texture and moistening ingredients to your usual carrot cake, bake it up, smash it into some fresh cream cheese frosting, roll it into balls, freeze, and dip in tempered chocolate. Hopefully your chocolate tempering goes better than mine- as this particular afternoon my chocolate didn't want to cooperate.
I like to double my cake portion of this recipe because the 'truffles' are very rich in condensed form and not everyone who enjoys carrot cake wants such a sweet bite- besides, I made these yesterday with a full SHEET of cake, and I don't have a slice left to show for it. That's how big a deal carrot cake is in my circles! So, since we're on the topic of cake, why don't you dish what your favorite cake is!
What Daughter Says: Carrot Cake may not be 'better for you' but it's definitely a good enough excuse to enjoy a slice now and then!
Carrot Cake Truffles
***Click here for printable Carrot Cake Truffles recipe