Preheat the oven to 350°F (175°C) and prepare baking tools.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.

In another bowl, beat eggs and oil until smooth; add grated carrots and mix well.

Combine wet and dry ingredients gently until just mixed; lumps are fine.

Pour the batter into a greased baking dish and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely on a wire rack.

Crumble cooled cake into fine pieces in a large bowl. Mix in enough cream cheese frosting until the mixture holds together when rolled.

Roll mixture into bite-sized balls and chill for about an hour.

Melt white chocolate according to package instructions and dip each ball until fully coated. Decorate with sprinkles before the coating sets.