Spray a 9x13 baking dish with pam baking spray and set aside

Preheat the oven to 350 degrees and line two 9-inch springform pans with parchment paper

Using a standing mixer, mix until combined the sugar, oil and eggs

Mix in the flour, baking soda, baking powder, salt and cinnamon until combined

Fold in the shredded carrots and 1 C pecan chips

Pour the batter into the 9x13 baking dish the oven for 30-40 minutes or until a toothpick comes out clean

Allow cake to cool completely on a wire rack

Crumble the cake into fine crumbs into a large bowl

Mix in about 2-3 Spoonfuls of cream cheese frosting and mix until a dough forms

Using a small ice cream scoop, scoop out some of the cake mixture and roll into a ball

Place onto a cookie sheet

Repeat steps until all mixture has been molded into balls

Place into the fridge for 1 hour to harden

Once the hour is up, remove from fridge and place onto the counter

Using a double boiler, melt the white chocolate melting wafers

Once melted, using a fork, dip the cake ball into the melted chocolate

Lightly tap the edge of the pot to get rid of excess chocolate

Place back onto the cookie sheet and sprinkle with some chopped pecans

Repeat step until all balls have been dipped or all chocolate has been used

Allow the chocolate to harden for 15 minutes before enjoying!