Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.

In a bowl, whisk together flour, cinnamon, nutmeg, baking powder, and sugar.

In another bowl, beat eggs and grated carrots until well combined. Gradually mix in the dry ingredients until a thick batter forms.

Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.

Crumble the cooled cake into fine crumbs in a mixing bowl. Mix in cream cheese frosting until it holds together.

Roll mixture into one-inch balls and place on a parchment-lined baking sheet.

Melt chocolate melts as per package instructions. Dip each ball in melted chocolate using lollipop sticks and let excess drip off before placing back on parchment to set.