To assemble the truffles: Use a fork to flake the carrot cake into crumbs, and mix 6-8 tbsp of the liquid cheesecake in. Use a small cookie scoop
to portion out truffles and roll them into balls. Dip each ball into the melted white chocolate, then roll to coat in the milk crumbs. Repeat with the remaining cake balls and refrigerate the cake balls until the chocolate has hardened.