Ingredients for Carrot Cake Fudge
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons milk (plus more if needed)
- Powdered Sugar
- All Purpose Flour
- 1 cup grated carrots
- Vanilla Extract
- Ground Cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
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How to Make Carrot Cake Fudge
- Prepare an 8x8 inch baking pan by lining it with aluminum foil, leaving an overhang on the sides for easy removal. Spray the foil with nonstick cooking spray.
- In a large microwave-safe bowl, combine the following ingredients: 1 cup (2 sticks) unsalted butter, 1 cup all-purpose flour, 2 cups granulated sugar, 1 tablespoon milk, 1 cup grated carrots, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1 teaspoon vanilla extract.
- Microwave on high power for 2 minutes, stirring halfway through.
- Transfer the mixture to a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, adding another tablespoon of milk if needed to reach desired consistency.
- Stir in 1/2 cup chopped walnuts and 1/2 cup raisins by hand.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Refrigerate for at least 3-4 hours, or preferably overnight, until firm.
- Once firm, lift the fudge out of the pan using the foil overhang. Cut into small 1-inch squares.
- Store leftover fudge in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
174g
Fat
26g
Carbs
17g
