Bake the carrot cake as directed on the box, give it 5 minutes in its pan, then turn it out onto a wire rack to finish cooling. The center should feel completely cool before you begin making crumbs.

Cover a large cookie sheet with parchment paper. A flat, lined surface keeps the shaped centers and dipped shells from sticking to the pan.

Break the cooled cake down by hand in a large bowl, rubbing apart any remaining lumps. A consistent, fine crumb will produce smoother centers than a mixture containing large cake pieces.

Work the room-temperature cream cheese through the crumbs with clean or gloved hands. The finished mixture should feel like soft modeling clay, holding together with only slight tackiness rather than coating your hands in wet paste.

Scoop portions with a tablespoon or small cookie scoop, then roll each portion between your palms. A compact ball with a smooth surface is less likely to shed crumbs during dipping.

Arrange the balls on the lined sheet and refrigerate for 1 hour. The centers should feel firm enough to lift without flattening or breaking.

Microwave the almond bark or candy melts in a microwave-safe bowl using 30 to 40 second bursts, stirring thoroughly after each burst until melted. The coating should flow smoothly from the spoon without grainy patches or solid pieces.

Lower each chilled center into the coating with two forks or a skewer, lift it out, tap away the surplus, and return it to the parchment. A thin, even layer should cover the ball without leaving a wide puddle beneath it.

Sprinkle the chopped toasted pecans over each freshly dipped truffle. The nuts should settle into the still-wet coating rather than slide off a hardened shell.

Refrigerate the dipped truffles for 60 to 90 minutes, until the coating has fully hardened. The shell should lose its wet sheen and feel firm rather than tacky.