A Better Way to Snack: Low Sugar, High Flavor Carrot Cake Truffles
If you are anything like me, you have probably had your fair share of “healthy” desserts that fall short, dry texture, bland flavor, or sweetened with ingredients that just do not satisfy. That is why I am excited to share this upgraded version of a classic: soft, spiced carrot cake truffles with a splash of Kōloa Spice Rum.
These are the kind of little bites that surprise people. At first glance, they are sweet and familiar—cozy like carrot cake, bite sized like candy. But then comes the hint of rum, the creamy icing, the warm cinnamon and ginger… and suddenly they feel like something special. A little tropical. A little indulgent. But made with real ingredients you can feel good about.
In this article, you will find a feel good dessert that is easy to make, endlessly adaptable, and full of flavor, along with helpful tips, flavor swaps, and ideas for making it your own. Whether you are watching your sugar or just want something playful and nourishing, this recipe checks all the boxes.
Perfect for sharing. Even better for savoring.
Why It Works
No bake and no fuss. Everything comes together in the food processor, no oven, no mixer, no stress.
Naturally sweet or sugar free. With just a few easy swaps, you can customize the sweetness to fit your needs.
Spiced rum as a flavor booster. Kōloa Spice Rum gives this treat an island warmth that makes every bite taste more decadent than it really is.
The icing is creamy and dairy free. Cashews and coconut oil blend into a lush texture that is sweetened naturally and brightened with lime.
Did you know? Carrots have been used to sweeten desserts since medieval times, when sugar was scarce and root vegetables provided both sweetness and moisture. Carrot cake has long been a clever way to create satisfying treats from simple, nourishing ingredients.
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