There’s something magical about desserts that feel like a celebration—especially when they’re this easy. I first made this carrot cake fudge on a whim for an early spring brunch, and it instantly stole the show. Creamy, sweet, and full of that cozy carrot cake flavor, it melts in your mouth and leaves everyone asking for seconds (and the recipe).
What makes this fudge truly special? You only need two ingredients. No candy thermometers. No stress. Just melt, stir, chill, and enjoy.
Why You’ll Love This Carrot Cake Fudge
This is the kind of recipe that’s made for last-minute gifts, holiday trays, or when you simply want something festive without the fuss. Here’s why you’ll want to keep it on repeat:
- Only 2 ingredients — no complicated steps
- No stovetop needed — just the microwave
- Perfectly creamy and sweet, with warm carrot cake flavor
- Great for spring holidays, brunches, or edible gifts
- Stores beautifully — in the fridge or freezer
Ingredients You’ll Need
- 680–790 g white chocolate chips
- Use 680 g if you’re using candy coating (which doesn’t contain cocoa butter).
- Use 790 g if you’re using real white chocolate (which contains cocoa butter).
- 280 g carrot cake spread
- This pre-made spread is loaded with warm spices and sweet carrot flavor — perfect for a shortcut dessert.
Tip: Look for carrot cake spread at specialty grocers or online around spring. You can also make your own if you’re feeling ambitious.
How to Make Carrot Cake Fudge
Step 1: Prepare Your Pan
Line an 8-inch (20 cm) square baking pan with parchment paper or nonstick foil. Set aside.
Step 2: Combine the Ingredients
In a microwave-safe mixing bowl, pour in the white chocolate chips. Add the carrot cake spread and stir to coat the chips evenly.
Step 3: Melt the Mixture
Microwave the bowl at 70% power for 1 minute. Remove and stir.
Return the bowl to the microwave and heat again at 70% power for 45 seconds. Once finished, let the bowl sit inside the microwave (door closed) for 3 minutes. This helps the chocolate finish melting gently.
Step 4: Stir Until Smooth
Remove the bowl and stir slowly. Press the mixture gently with a spatula until all of the chips are fully melted and the fudge is smooth.
Step 5: Pour and Set
Spread the mixture evenly into the prepared pan. Tap lightly to smooth the top.
Refrigerate for at least 4 hours, or until fully set.
Step 6: Slice and Serve
Once firm, remove the fudge from the pan and cut into 36 small squares. Store in an airtight container in the fridge or freezer.
Storage Tips
- Fridge: Store in an airtight container for up to 3 weeks.
- Freezer: Wrap and freeze for up to 3 months. Let thaw in the fridge before serving.
Optional Add-Ins & Variations
- Swirl in cream cheese frosting for a real carrot cake vibe
- Top with chopped pecans or shredded coconut before chilling
- Drizzle with white chocolate for extra flair
- Use silicone molds for seasonal shapes like flowers or eggs
Final Thoughts
Carrot Cake Fudge is proof that the best treats don’t need to be complicated. This rich, creamy square captures everything I love about carrot cake — the warmth, the spice, the comfort — in a fraction of the time. Whether you’re prepping for a spring party or just want something sweet on hand, this recipe is a guaranteed win.
Once you try it, don’t be surprised if it becomes a new seasonal tradition. It certainly has in my home.