Preheat your oven to 350°F (175°C) and prepare a 9x13 baking dish with non-stick cooking spray.

In a standing mixer, combine granulated sugar, canola oil, and room temperature eggs. Mix on medium speed until smooth.

Gradually add in the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Blend until smooth, avoiding overmixing.

Gently fold in shredded carrots and pecan chips using a spatula, ensuring even distribution.

Pour the batter into the prepared baking dish and bake for 30-40 minutes, until a toothpick comes out clean.

Allow the cake to cool completely in the dish for about 30 minutes, then crumble into fine crumbs.

Mix cream cheese frosting into the crumbled cake until a dough-like consistency is reached.

Roll the mixture into smooth balls, placing them on a parchment-lined cookie sheet.

Refrigerate for about 1 hour to help set the truffles before coating.

Melt the white chocolate melting wafers over a double boiler, stirring gently until smooth.

Dip each truffle ball into the melted chocolate and let the excess drip off before placing back on the sheet.

Sprinkle with chopped pecans while the chocolate is still wet, then let set for about 15 minutes.