In a large mixing bowl, crumble your carrot cake. I just crumbled it with my fingers. You don't need to be too thorough with the crumbling because the next step will take care of that. Just make sure the carrot cake is broken down a bit.
Add in your cream cheese frosting and mix thoroughly. Incorporate the carrot cake and cream cheese frosting thoroughly. Your mixture should now look like a dough.
Roll your carrot cake "dough" into 1.5" balls. Place each ball on a cookie sheet.
Chill your dough in the refrigerator for at least 1 hour. I like to pop it in the freezer for the last 10-ish minutes to make sure the dough is extra cold and solid for dipping.
Place your white chocolate chips in a small microwave-safe bowl. Melt in the microwave for 30 second increments, stirring each time, until smooth and creamy.
Place a stick into a "dough" ball and dip into the melted chocolate, making sure to coat it entirely. Remove from chocolate and place on a piece of wax or parchment paper or in a cake pop stand, if you have one.
With the dough being cold, the chocolate will set rather quickly. Put your sprinkles on immediately, if you're using any.
Allow the chocolate to fully set (I pop mine back in the refrigerator to reduce the time), and you're ready to serve.