Preheat your oven to 350°F (175°C). Combine grated carrots, all-purpose flour, light brown sugar, granulated sugar, and spices in a mixing bowl. Add applesauce or pineapple, pour into a greased cake pan, and bake for 25-30 minutes until a toothpick comes out clean. Cool completely on a wire rack.

Make the cream cheese frosting by beating together softened cream cheese and powdered sugar until smooth. Optionally, add vanilla extract and adjust texture. Set aside.

Crumble the cooled carrot cake into a bowl, gradually mix in the cream cheese frosting until the mixture resembles soft dough.

Roll the cake mixture into balls about 1 inch in diameter and place them on a parchment-lined baking sheet. Chill for at least 30 minutes.

Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. If too thick, add neutral oil.

Dip the tip of each lollipop stick in melted chocolate and insert it halfway into each cake ball. Chill for 10 minutes.

Dip each cake ball into melted white chocolate, allow excess to drip off, and place back on the parchment-lined sheet.

Decorate while the coating is still soft and set completely at room temperature or chill for 15 minutes.