Carrot Cake Truffles {Milk Bar Monday}

Okay friends I am going to keep this short!

This Monday is the first of many very exciting Monday’s to come. I have joined forces with a group of 6 lovely ladies to make a recipes from Christina Tosi’s Momofuku Milk Bar cookbook.

Every few weeks we all are going to pick a recipe, make and post it together! Feel free to bake a long with us. We want to hear your success, failures and everything in between.

Audra rallied us all to come together to make the Carrot Cake Truffles this week.

I have to admit, I was pretty nervous to jump into this book. It’s very different than anything I’ve attempted before.

First of all she does everything in weight. Which is a good thing, if you have a scale!

Luckily I invested in one a while ago. If you don’t own one yet, pick it up here really quick! It makes measuring much easier and more consistent. (Stella of BraveTart recently wrote a post about this!)

truffle collage  Carrot Cake Truffles {Milk Bar Monday}

Secondly, Christina has a series of “mother recipes” she uses to create everything in the book. So once you have the mother recipes down, you can make anything in the book.

This recipe called for the milk crumbs and liquid cheesecake to transform her delicious carrot cake into ball form.

Despite the long process, the truffles were amazing. So don’t be afraid! Pick up your own copy of the book and join in on the fun!

Don’t forget to stop by the other Milk Bar Monday girls to see how amazing their truffles turned out!

Audra from The Baker Chick

Krissy from Krissy’s Creations

Meagan from Scarletta Bakes

Cassie from Bake Your Day

Nicole from Sweet Peony

And Jaqueline from Dusty Baker (our gluten & dairy free baker!)

You can also follow our group on Twitter!


About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!


  1. Love it, Erin! So glad we are all doing this!

  2. yayyy erin! weren’t they so amazing? can’t wait to bake more! :)

  3. I really need to get my hands on this cookbook

  4. Oh how fun! When do you normally announce recipes? I’d love to jump in one month! Love her book! I made a White Russian with her Cereal Milk and omg. Yeah. Pretty awesome.

    • bigfatbaker says:

      What a fabulous idea!!! We are going to start off posting every 3 weeks, then maybe move up to every 2. Audra of The Baker Chick helped set this all up and has a list of the dates/recipes – we’d love for you to bake along with us :)

  5. Carrot cake is one of my favourite deserts – - the warm and cozy taste is perfect any time of the year, but what makes a good carrot cake great is a fabulous cream cheese frosting – - and these take everything and combine it all. Genius :)

  6. Erin,
    These look sinful!!!! I must make these soon ~ LOVE carrot cake and LOVE truffles!

  7. I should have saved one or two to eat while looking at everyone’s posts because they all look SO DANGEROUSLY DELICIOUS! I shall now be dreaming about milk crumbs :) I have no idea why, though my scale was right on the countertop, I measured instead of weighed. Which I hardly ever do with gluten-free baking anyway. Thanks for the reminder! Cheers to the first swap!

  8. LOVE your step by pictures! I always wish I do this while I’m baking pictures, but I never do. Great job Erin :)

  9. How cool, I cannot wait for to follow along. the milk crumbs are the best!

  10. Yum! This looks amazing, but dam alot of work!! Very nice, I’m impressed!!

  11. This is something I would love to try, carrot being my fav. veggie..and truffles my fav. loving this recipe!

  12. I love the idea of cheesecake incorporated in them! They sound way too yummy:-) Hugs, Terra

  13. These are just lovely, Erin! I totally agree that the process is long but worth the effort. Cheers!! :)

  14. Hi, just a question: The cheesecake for the truffles looks unbaked but the cheesecake-recipe says it must be baked. So I want to ask if the cheesecake has to be baked or not?

    • bigfatbaker says:

      It does look like it’s not baked, but it actually is! We made a “liquid cheesecake” for the truffles. It is similar in flavor to regular cheesecake but you don’t bake it very long so it does not set up at all.


  1. [...] from The Baker Chick Cassie from Bake Your Day Erin from Big Fat Baker Jacqueline from The Dusty Baker Krissy from Krissy’s Creations Nicole from Sweet [...]

  2. [...] from The Baker Chick Cassie from Bake Your Day Erin from Big Fat Baker Jacqueline from The Dusty Baker Krissy from Krissy’s Creations Nicole from Sweet [...]

  3. [...] Erin of Big Fat Baker (go to her site for the original [...]

  4. [...] a chocolate lover this is exactly what you need! I recommend serving your panna cotta with a handful of milk crumbs and dollop of whipped [...]

  5. [...] of the 6 inch cake ring, then soaking it with an apple cider mixture. Then you spread a layer of liquid cheesecake over the cake, top that with pie crumbs, and then carefully layer the apple pie filling on top of [...]

  6. [...] can also find the liquid cheesecake used in the Carrot Cake Truffles & Apple Pie Layer [...]

  7. [...] that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we [...]

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