In a large bowl, mix together the grated carrots, softened cream cheese, powdered sugar, ground cinnamon, and chopped nuts until you achieve a smooth, creamy consistency.

Cover the bowl with plastic wrap and chill in the refrigerator for about 1 hour.

Using a tablespoon, scoop portions of the chilled mixture and gently roll them into balls between your palms.

In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring after each until completely smooth and creamy.

Take each ball and dip it into the melted chocolate, ensuring it’s fully coated.

Place the dipped truffles on a piece of parchment paper to set.