Prepare the carrot cake, according to the box directions, and set the cream cheese out to soften.

Allow the cake to cool completely, and then crumble into a large mixing bowl.

Drop the cream cheese into the bowl by spoonfuls. Use a spatula to fold the cream cheese in, or for best results, use your hands to combine the cream cheese and cake well.

Line a baking sheet with parchment paper.

Use a cookie scoop to scoop the cake mixture, and roll into a ball. Continue with all of the cake.

Freeze the cake balls for 30 minutes.

Melt the almond bark by microwaving for 30 second increments, stirring well in between.

Cover the cake balls, by placing them onto a fork, and spooning the melted candy over the top, until coated. Let the excess candy drip off.

Place them onto the parchment paper, and quickly sprinkle with chopped pecans.

Chill the coated cake balls in the refrigerator for 1 hour, or until the candy has set.