1. Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

4. Stir in the grated carrots, then fold in the dry ingredients until just combined. Fold in the chopped nuts if using.

5. Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

6. Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until creamy.

7. Crumble the cooled carrot cake into fine crumbs. Add the cream cheese frosting a little at a time until the mixture holds together like soft dough.

8. Scoop and roll the mixture into about 24 small balls. Place them on a parchment-lined baking sheet.

9. Melt a small amount of white chocolate. Dip each cake pop stick into the melted chocolate, then insert it halfway into each cake ball.

10. Chill the cake pops for at least 1 hour in the refrigerator, or 20 minutes in the freezer, until firm.

11. Melt the remaining white chocolate wafers or candy melts with coconut oil, stirring until smooth.

12. Dip each chilled cake pop into the coating, gently tap off the excess, and decorate with toasted coconut, chopped nuts, or sprinkles before the coating sets.

13. Stand the pops upright until firm, then serve chilled or slightly cool.