Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
Stir in the coconut flour mixture, mixing until smooth and lump-free.
Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
Pour the batter into the prepared pan and let stand 10 minutes before baking.
Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let cool completely.
Line a large cookie sheet with parchment paper
In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
Break the cooled cake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
Roll the cake into heaping 1 Tbsp balls, placing on the prepared cookie sheet. Let set in the refrigerator for at least 30 minutes so they are totally chilled.
In a small bowl, Melt the melting wafers according the package directions.
Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
Lift the ball out of the melted wafer using a fork and gently tap your hand (not the fork!) to get all the excess melting wafer off.
Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
Repeat for all the balls.
Devour immediately or store in the refrigerator until ready to use!