Prepare the filling. In a medium bowl, using a fork or clean hands, crumble the carrot cake into a fine crumble consistency. If the cake is still hot from baking, set it in your refrigerator for 30 minutes to cool down. Using a warm cake will make the cream cheese melt, and you will have a gooey mess.

Add the cream cheese. Add the cream cheese to your crumbled carrot cake and fold it in until completely incorporated.

Shape the truffles. Using a cookie scoop or tablespoon, scoop out balls of carrot cake mixture and roll them into tight balls. They will be about 1.5 inches in diameter but you can make them as big as you'd like!

Prepare the chocolate. In a small heat-safe bowl, heat the melted chocolates according to package instructions. Usually you microwave in 30 second interavels, stirring between each interval until melted.

Complete the truffles. Using a fork, dip the truffle filling balls into the melted chocolate and coat them completely. Tap the fork on the edge of the bowl to allow any excess chocolate to drip off. Place them on a parchment-lined flat surface and quickly sprinkle with crushed walnuts before the chocolate hardens. Let them sit for 10 minutes or until the chocolate has hardened. You can pop them in the refrigerator for a few minutes as a quick alternative.