1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.

2. In a large bowl, mix the carrot cake mix, eggs, vegetable oil, and water until smooth.

3. Stir in the grated carrots and chopped pecans or walnuts.

4. Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

5. Let the cake cool completely.

6. Crumble the cooled cake into a large bowl until no large pieces remain.

7. Mix in the cream cheese frosting until the crumbs hold together like soft dough.

8. Scoop and roll the mixture into 20 even balls.

9. Place the balls on a parchment-lined tray and chill for 20 minutes.

10. Melt a small portion of the white chocolate.

11. Dip the end of each cake pop stick into the melted chocolate and insert it halfway into each cake ball.

12. Chill again for 5 to 10 minutes so the sticks set firmly.

13. Melt the remaining white chocolate until smooth.

14. Dip each cake pop into the melted chocolate, letting the excess drip off gently.

15. Sprinkle with shredded coconut or chopped nuts before the coating sets.

16. Stand the cake pops upright and let them harden completely before serving.