Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the carrot cake mix with water, vegetable oil, and eggs, and whisk until smooth.

Pour the batter into a greased 9x13 inch baking pan and bake for about 30 minutes until a toothpick comes out clean. Let cool completely.

Crumble the cooled cake into a large bowl. Add the vanilla frosting and mix until well combined.

Roll the mixture into 1-inch balls and refrigerate for 30 minutes.

Melt the white candy melts or almond bark in a microwave-safe bowl, stirring until smooth.

Dip each truffle into the melted coating, letting excess drip off before placing back on parchment.

While the coating is still wet, place a royal icing carrot on each truffle for decoration.

Let the truffles sit at room temperature for 15 minutes until the chocolate hardens.