reheat oven to 180°C/350°F/Gas 4. Spray a 9x9" baking dish with nonstick baking spray and set it aside.

Using an electric hand or standing mixer, beat together the sugar, oil, and eggs until well combined.

Sift or whisk the flour, baking soda, baking powder, salt, and cinnamon into another bowl, then gradually beat into the wet ingredients until combined.

Fold in the grated carrots and half-cup of chopped walnuts.

Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.

Leave the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

When the cake has cooled, crumble it into fine crumbs into a large mixing bowl.

Line a cookie sheet with parchment paper and set it aside.

To form the truffles, mix the cream cheese frosting, a spoonful at a time until a dough forms.

Use a small ice cream scoop to scoop out some of the cake mixture and roll into 1½" balls. Place onto prepared cookie sheet. Continue until all cake dough has been used

Place into the fridge for 1 hour to harden.

Melt the chocolate wafers according to the package instructions (or use a double boiler).

Remove the carrot cake balls from the fridge.

Dip each cake ball into the melted chocolate using a fork. Lightly tap to get rid of excess chocolate.

Place the covered truffle onto the cookie sheet and sprinkle with some finely chopped walnuts.

Place the truffles in the fridge to set for 15 minutes before serving. Enjoy!