Thursday, April 20, 2017

Carrot Cake Truffles - Crazy Ingredient Challenge

You'd think that having two "sweet" ingredients would make this month's Crazy Ingredient Challenge really easy for me. Not even a little bit. Carrots plus graham crackers scream carrot cake. And not only have I made such a carrot cake before, right before the winning ingredients were announced, I had made a carrot cake. There was no way I was making another one. A possible carrot-banana-graham cracker loaf seemed like the way to go for a bit. Or perhaps some bars?  All variations on that carrot cake.

In the end, I decided to stop fighting the carrot cake. This was definitely helped by Cupcake Project posting her Carrot Cake Truffles. They have mashed potatoes! It sounded weird and hence, right up my alley. I modified her recipe and produced my own little bites. You can't taste the potatoes - potatoes, after all, are a pretty blank canvas. These are not particularly sweet so you could definitely increase the sugar, a little. Or add in another sweet ingredient. Easily modified. Try them and see.

Carrot Cake Truffles
(Yield: ~14)

100 grams carrots
50 grams fresh coconut
50 grams graham cracker crumbs
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
37 grams sugar
1/4 cup prepared mash potatoes (with only butter, salt, and milk)
toppings: crushed nuts, cinnamon sugar


Pulse the carrots and the coconut in a food processor until finely diced. Pulse in the graham cracker crumbs, cinnamon, ginger, and sugar. Stir in the mashed potatoes. Taste and adjust the spices and sugar, if necessary. Take tablespoon amounts of the mixture and roll into balls. Roll the balls into your desired toppings. Chill before serving.

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