Spray a 9x13 baking dish with non stick cooking spray and set aside
Preheat the oven to 350 degrees and line two 9inch 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!