Preheat oven according to cake mix instructions. Make cake according to instructions on the box. Finely chop carrots until you have about 1/2 cup, I used 7-9 baby carrots. Fold chopped carrots, shredded coconut and pecans into wet ingredients. Pour into baking pan and bake according to box.

Allow cake to cool completely. Once cool, break into large pieces over a large bowl. Using both hands, lightly roll cake between hands to break it up. It should crumble. If it does not, use two forks and shred the cake. Crumble well. Add half container of cream cheese frosting and mix well to incorporate. Form balls by rolling between hands. If mixture doesn't hold, alternate adding flour/powdered sugar and frosting. Once you can form balls, roll about 1 inch ( It should fit into a tablespoon when rolled). Place truffle balls into a deep baking pan/dish prepared with foil or parchment paper. Cover top with foil and place in freezer for at least two hours or overnight.

Heat chocolate according to instructions. Using a sharp tip knife, place one truffle ball at a time on the tip of knife. Dip into white chocolate or using a large spoon, dump a spoonful of the chocolate over the top of the truffle while turning the knife to drip excess chocolate back into the pan. If desired, place sprinkles or shredded coconut over the top. Place on baking sheet prepared with parchment paper or foil. If chocolate is no longer runny, add 1/4 teaspoon oil to get it back to it's original state - liquid (never use water when thinning chocolate out, it will crumble).