Easy, microwave, 2-ingredient Carrot Cake Fudge loaded with bits of carrots, raisins, orange peel, and pineapple has hints of cinnamon, nutmeg, and even molasses.
Line an 8-inch square pan with non-stick tin foil or parchment paper.
Pour the white chocolate chips into a microwave safe mixing bowl.
Stir in the carrot cake spread.
Heat at 70% power for 1 minute then remove and stir.
Heat for an additional 45 seconds at 70% power then let the bowl rest in the microwave for 3 minutes.
Remove and stir slowly, pressing down with a rubber spatula on the white chocolate chips until they are melted.
Spread into the prepared pan.
Refrigerate for 2-3 hours until firm enough to cut into 36 squares.