Carrot Cake Fudge
Indulge in the luscious fusion of decadent fudge and classic carrot cake flavors with this irresistible Carrot Cake Fudge recipe. This no-bake dessert combines finely grated carrots sautéed in butter, creamy sweetened condensed milk, and velvety white chocolate to create a smooth, spiced base infused with hints of cinnamon and nutmeg. A touch of cream cheese adds a tangy richness reminiscent of traditional carrot cake frosting, while optional chopped walnuts bring a satisfying crunch. Perfectly sweet and creamy, this fudge is an easy yet unique treat that sets beautifully in just a few hours, making it ideal for holidays, parties, or a delightful indulgence any time. Crafted with simple ingredients and ready in under 30 minutes of active prep, this carrot cake-inspired confection is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Carrot, finely grated
- 0.5 cup Unsalted butter
- 14 oz Sweetened condensed milk
- 2 cups White chocolate chips
- 0.5 tsp Ground cinnamon
- 0.25 tsp Nutmeg, freshly grated
- 1 tsp Vanilla extract
- 0.5 cup Powdered sugar
- 0.25 cup Chopped walnuts (optional)
- 4 oz Cream cheese, softened
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium-sized saucepan, melt the unsalted butter over medium heat.
Add the grated carrot to the melted butter and sauté for 3-4 minutes, stirring occasionally, until the carrot softens and releases its juices.
Reduce the heat to low and stir in the sweetened condensed milk and white chocolate chips. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Mix in the ground cinnamon, nutmeg, and vanilla extract. Stir well to evenly distribute the spices.
Remove the saucepan from the heat and let it cool slightly for 5 minutes.
Using a hand mixer or whisk, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Slowly add the slightly cooled carrot mixture to the cream cheese mixture, stirring until fully incorporated. If using walnuts, fold them in at this stage.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Tap the pan gently on the counter to remove any air bubbles and smooth the surface.
Refrigerate the fudge for at least 4 hours, or until fully set.
Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 16 equal squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.0 g | 368% | |
| Saturated Fat | 172.0 g | 860% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 600.2 g | 218% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 548.0 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2170 mg | 167% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 4381 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
