Begin by finely grating about two cups of carrots using a box grater or food processor. Pat the carrots dry to eliminate excess moisture.

In a large mixing bowl, beat together 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt until creamy and smooth.

Fold in the prepared grated carrots along with 1 cup of crushed vanilla sandwich cookies until well incorporated. If using, add 1/2 cup of chopped walnuts or pecans.

Cover the bowl and place it in the refrigerator for about 30-45 minutes to firm up the mixture.

Using a cookie scoop, roll the mixture into bite-sized balls about 1-inch in diameter. Place on a parchment-lined baking sheet and freeze for 20 minutes.

For the coating, melt 10-12 ounces of white chocolate in a microwave-safe bowl in short bursts, stirring in between. Mix in 1 tablespoon of coconut oil if necessary.

Dip each chilled truffle into the melted chocolate using a fork, allowing excess chocolate to drip off before placing them back on the parchment paper.

Sprinkle finishing touches on the truffles while the chocolate is still wet. Let them sit at room temperature for about 15-20 minutes until set.