Blanch shredded carrots in boiling water for 1 minute. Drain, spread on a paper towel, and press to remove excess moisture.

In a medium bowl, beat softened cream cheese, melted butter, and vanilla until creamy and smooth.

Stir in drained carrots, cinnamon, nutmeg, chopped nuts, and a pinch of salt into the cream cheese mixture.

Form the mixture into 1-inch balls using a small cookie scoop. Arrange on a parchment-lined baking sheet and freeze 10 minutes to firm up.

Melt white chocolate in a double boiler or microwave (in 20-second bursts, stirring until smooth).

Use a fork to dip each truffle into the melted white chocolate, tapping off excess. Place back on the parchment. Repeat until all are coated.

Chill the truffles in the refrigerator for at least 10 minutes before serving.