Spray a 9x13 baking dish with non-stick cooking spray and set aside.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two 9-inch springform pans with parchment paper.
In a standing mixer, combine the sugar, canola oil, and eggs, mixing until well combined.
Add in the flour, baking soda, baking powder, salt, and cinnamon, mixing until thoroughly combined.
Gently fold in the shredded carrots and 1 cup of pecan chips.
Pour the batter into the prepared 9x13 baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool completely on a wire rack before proceeding.
Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
Mix in about 2-3 spoonfuls of cream cheese frosting until a dough-like consistency forms.
Using a small ice cream scoop, scoop out portions of the cake mixture and roll them into balls, placing them onto a cookie sheet.
Repeat this process until all the mixture has been rolled into balls.
Place the cookie sheet in the fridge for about 1 hour to allow the balls to harden.
After an hour, remove the truffles from the fridge and prepare to dip them in chocolate.
Using a double boiler, melt the white chocolate melting wafers until smooth.
Once melted, dip each ball into the chocolate using a fork, allowing excess chocolate to drip off.
Return each dipped truffle to the cookie sheet and sprinkle with the remaining chopped pecans.
Continue this process until all the truffles are coated, then allow the chocolate to harden for about 15 minutes before enjoying!
