*Milk Bar Mondays* Carrot Cake Truffles


Remember earlier this year when I mentioned I was given the Momofuku Milk Bar Cookbook for Christmas? Well once I paged through it, and saw how challenging and interesting the recipes were, I knew I wanted to make it a goal to tackle them. The recipes all include lots of steps and prep and many ingredients I’ve never used. My first instinct was to shy away and stick it on the shelf, but instead I thought I’d rally with some other amazing bloggers and start a fun thing called “Milk Bar Mondays.” Along with 6 other talented Ladies- I will bake my way through this cookbook and try everything from Crack Pies to Cereal Milk. Bake along with us if you like! If the results of this recipe are an indicator- the long winded recipes are totally worth it. These truffles were insanely good.


This week I got to choose the recipe and I’m so happy that I chose these! They start with a soft and fluffy Carrot Cake. After it is baked and cooled you smash it up, add an amazing concoction called liquid cheesecake (kinda like thick, creamy, cheesecake gooey-ness,) roll it into a ball, coat it in white chocolate, and top it all off with crunchy, sweet and slightly salty “milk crumb.” These were insane. So many flavors combined to make something really unique and delicious. Everyone I shared them with couldn’t get over all the pops of flavor in one little bite.


At first I thought there may have been some shortcuts to make this whole process a bit simpler, (like maybe just using frosting like other cake truffles,) but all the small details are really worth it. There isn’t a single part of this whole recipe I’d change, and I couldn’t urge you more to spend a few hours making these.

Make sure to check out the other lovely ladies that are participating in Milk Bar Mondays with Me!!

Krissy from Krissy’s Creations
Cassie from Bake Your Day
Meagan from Scarletta Bakes
Nicole from Sweet Peony
Erin from Big Fat Baker
and Jaqueline from Dusty Baker (hers are gluten and dairy free!)

Follow our fun on Twitter #milkbarmondays

Carrot Cake Truffles

Yield: 12 -15 Truffles


  • 3 cups Carrot Cake Scraps, recipe below
  • 2-4 tablespoons Liquid Cheesecake, recipe below
  • 1/2 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.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe from Milk: The Momofuku Cookbook by Christina Tosi


  1. Oh I’m so excited for this series – I can’t wait to see what you lovely ladies make of the recipes. These look like a most excellent starting point!

  2. Ha-I am so glad I scrolled down. My first thought is I do not have any “liquid cheesecake”, but I do see where you have provided the recipes for some of the ingredient requirements. They do look delicious. Good cookbook choice for a bake along!
    I have read the good and the bad about this cookbook, so I am pretty much on the fence about it. However, this bake along will definitely have some influence. Glad you are participating!

  3. I love my Milkbar Cookbook! How amazing you all are doing this! Is there anyway I could participate with you ladies?

  4. These have the potential to become an obsession of mine! Love it!

  5. Mmmmm, these look like they came out perfectly! Would have loved to try the milk crumb. I can only imagine how dynamic the original recipe is!

  6. Oh gosh, these look amazing! I’ve heard so much about Momofuku, so I’m so excited to read about your journey with their food.

    I pinned this recipe, can’t wait to whip these out!

  7. I was such a huge fan of these – particularly the cake. I’m not even a huge fan of carrot cake but I loved this one! Yours are gorgeous! Thanks for getting this organized, I’m so excited for future recipes!

  8. Fabulous idea and gosh, I’d love to do something like this. And what a GREAT book to do it with. Holy yum! I could go for one of these truffles NOW!

  9. These look amazing! I think Momofuku Milk Bar is so awesome, I hope to visit one day! Was it difficult to find milk powder?

  10. Since I am a bonafide carrot cake/cream cheese frosting freak..(as is the entire family)…these appear to be the definitive BOMB….and I must try this asap…

    One question for a possible shortcut….Would it be possible to make the “Milk Crumbs” using white chocolate covered malted milk balls?…One might not get the incredible-smell factor of those made in the kitchen…but this could save a step for those on a pressed working schedule…or those on a pressed “want-to-eat this stat” schedule!

    Thank you again for your generous sharing of your culinary creativity…

  11. Yay, Audra! I’m SO happy and thankful that you organized this delicious initiative!!

    As for these truffles, I read over your recipe and noted one thing: I liked that you used a spoon to dip the finished balls in the chocolate. The one spot with which I struggled was this one. I didn’t have gloves either and when I used my bare hands some of my truffles fell apart in the white chocolate so I had to scramble. If we make more truffles I will use a spoon.

    Your truffles are just lovely!!

  12. A carrot cake mixed zipped up with raisins and cinnamon; baked in a 9×13 pan; dumped hot in a bowl and immediately and thoroughly mixed with a container of cream cheese frosting; cooled; balled; frozen and then dipped in chocolate gives great results on this (except for the milk crumb coating). Quick, easy and gets RAVES. Yields 40-50 balls

  13. these look amazing and I want to make them. Two questions–it calls for a paddle attachment and I dont have a stand mixer with a paddle attachment. I only have the electric beaters so will those work? Also what is milk powder and where do you get it. I am asuming that it is different from powdered milk or are they one in the same. If so is it instant or regular.

  14. Hello!
    First- an electric mixer is totally fine. That is actually what I used- I just posted te original recipe.

    As far as I know- milk powder is powdered milk. (at least that’s what I used) mine was regular- not instant. Hope that helps!

  15. Hi, I’m trying to make the the birthday cake version of these. Would you recommend just using a yellow cake recipe, or using the specific birthday cake recipe from the Momofuku cookbook? I plan on using white chocolate to coat before rolling them in the birthday cake crumb. Thanks!

  16. Hey Sara,
    In my experience, it’s always worth using the recipes from the book. They are so good that they really do make a difference. That being said- I’ve never made birthday cake truffles, and I’m sure they’ll still be tasty if you just make yellow cake!

  17. I’m so happy that others are making these. I am not sure why you have to use plastic wrap and then bake for the liquid cheesecake–that just seems wrong. Did you really do that or is it a typo? I was going to use parchment paper instead. Thanks!

  18. Hey Mimi!
    I did use the plastic wrap, but agree that it is totally not necessary. A light must of cooking spray would have been fine :)

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