Preparation Steps

• Preheat your oven and line a 9x13 cake pan with parchment paper to help remove the cake easily once baked.
• Prepare the cake mix (add 0.5 cup chopped pecans if using) according to the package instructions. Pour into the prepared pan and bake as directed for a 9x13 inch pan.
• Allow the cake to cool at room temperature for at least 30 minutes.
• Remove the cake from the pan and place in a large bowl. Crumble it using a hand mixer on low speed or your hands until it is fine and uniform.
• Add the cream cheese frosting to the crumbled cake and mix until fully combined and you can form a ball easily.
• Using your hands or a cookie scoop, form 1-inch balls. Place them on a parchment-lined baking sheet.
• Freeze the cake balls for 30 minutes to firm them up before coating.
• Place the shredded coconut in a medium-sized bowl and set aside.
• Melt the candy melts in the microwave in 30-second increments, stirring after each one, until smooth and fully melted.
• Remove 5 frozen cake balls at a time. Use a toothpick to dip each into the melted candy, tapping off excess. Immediately roll in shredded coconut, pressing gently to adhere.
• Place coated ball on a second parchment-lined baking sheet. Repeat until all are dipped. Return each batch to the freezer briefly before starting the next batch to prevent melting.
• Let the carrot cake bites set for 5-10 minutes at room temperature before serving.