Here's how to make these carrot cake rice krispie treats-

First you'll want to prepare a 13x9 inch baking pan. Line it with parchment paper, grease thoroughly with butter, or spray with nonstick cooking spray.

Place 4 tablespoons of butter and the marshmallows in a large saucepan and heat on medium-low heat, melt butter and marshmallows, stirring frequently until smooth.

Remove from the heat and add in cinnamon, nutmeg, carrots and cereal to the melted marshmallow mixture. Stir until spices are well incorporated and the cereal is evenly coated.

Pour the cereal mixture into your prepared pan and gently press mixture it down evenly into the corners and edges of the pan. I like to butter my hands to press the cereal mixture down, but you can also use a spatula or spoon.

Set aside and allow to cool completely.

Once cooled you can cut the treats before topping or you can top the whole pan without cutting. If cutting before topping, remove from the pan and cut into 8-12 even pieces.

To make the topping-

Place the butter and cream cheese in a mixing bowl and mix with an electric mixer until well mixed.

Next add in the vanilla and powdered sugar and continue to mix until well incorporated.

Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring in between until melted and smooth.

Add the melted chocolate to the cream cheese mixture and mix on low until well mixed.

Place the topping in a piping bag drizzle across the cut cereal treats individually or across the whole pan.

Allow to cool before serving. Store in an airtight container.