Bake the carrot cake according to package instructions.
Allow it to cool completely, then break it into pieces and pour the crumbs into a large mixing bowl. (pictured above)
Use a hand or a stand mixer to combine the cake crumbs and the softened cream cheese. (pictured above) Mix until well combined.
Roll the mixture into 30-36 truffles (each truffle should be 1-2 inches in diameter). Place the truffles on a cookie sheet lined with parchment paper.
Freeze the truffles for 10-20 minutes.
Use a fork or spoon to coat the truffles with white chocolate or almond bark (melting wafers). Place them back on the cookie sheet while the chocolate hardens. Immediately add sprinkles before the chocolate sets, if desired.