You know me- I love me some carrot cake!
And we all love fudge.
Two rights make a RIGHT. Thus, this has to be good. And trust me, it is. Epicly so. It’s like carrot cake in a teeny tiny, sweet little package. It can be made vegan. And it looks so cute in an Easter basket! Another suggestion? Cut it small enough to be hidden in those plastic eggs.
That‘s a prize worth hunting for.
Carrot Cake Fudge
2 12 oz. packages of white chocolate chips (vegan as necessary)
¾ cup shredded carrot
½ cup shredded coconut, toasted
¼ cup chopped walnuts
2 tsp cinnamon
1 tsp vanilla extract
pinch of sea salt
1 cup sweetened condensed milk (for a vegan alternative, try this– it works fantastically!)
Mix all the ingredients except the chocolate chips in a saucepan over medium heat. Continue stirring until the milk starts to bubble. Let it simmer for a minute, using a spatula to scrape the sides of the pan so nothing burns. Remove from heat, and stir in the chocolate chips. Pour into a 11 x 3 pan lined with greased aluminum foil. Sprinkle a bit of cinnamon on top, cover with plastic wrap and let it firm up in the fridge or freezer before cutting into squares and serving.