1. In a mixing bowl, combine the crushed carrot cake, cream cheese, melted white chocolate, pecans,
2. and cinnamon until smooth.
3. Roll the mixture into 1 to 1 1/2″ balls and freeze for 30 minutes.
4. Prepare a baking sheet with parchment paper and set aside.
5. Melt the candy melts in 30 second intervals until smooth and creamy.
6. Remove the truffles from the freezer and and dip each truffle in the chocolate and then set them on the prepared baking sheet to set. Repeat with the rest of the truffles.
7. Drizzle each one with orange chocolate and add a carrot decoration.

NOTE: If you are adding picks or sticks to the truffles, press them into each one before the white chocolate sets so that they don’t crack