In a mixing bowl, combine grated carrots, graham cracker crumbs, cream cheese, powdered sugar, vanilla extract, ground cinnamon, and nutmeg.

Mix until well combined and form the mixture into small balls.

Dip each ball into the melted white chocolate and coat completely.

Roll the coated truffles in chopped walnuts.

Place the truffles on a parchment-lined tray and refrigerate until set.