Carrot Cake Truffles
Yield: 12-15 Truffles
  • 3 cups Carrot Cake Scraps (recipe below)
  • 2-4 tablespoons Liquid Cheesecake (recipe below)
  • ½ recipe Milk Crumb finely ground in a food processor (recipe below)
  • 3 oz. White Chocolate
  1. Combine the crushed up cake with 2 tablespoons of the liquid cheesecake. Using your hands mush it all together. If it is moist enough to knead into a ball it's great- if not, add some more liquid cheesecake until it's ready. Portion out 12-15 balls of the mixture- roll them together with your hands and set them aside on a cookie sheet.
  2. Melt the white chocolate and put it in a shallow bowl. Using a spoon, dip each ball of cake into the white chocolate and tap it on the side of the bowl until all the drips are off. (Christina says to do this with gloved hands, but I didn't have gloves so I used this method instead.) Then toss it in the milk crumb until well coated. Put them in the fridge for at least 5 minutes to fully set the chocolate. The truffles can be stored in an airtight container for unto a week in the fridge.
Recipe by The Baker Chick at