1 1/2cupswhite chocolate chips or white candy melts
orange sugar sprinkles
In a large bowl, crumble up the leftover carrot cake into small crumbs. Mix in the leftover cream cheese frosting.
Using a small cookie scoop, scoop and roll into 1-inch balls and place in the freezer for at least an hour. Remove from the freezer and re-roll into smooth balls and place back in the freezer to harden for a few minutes.
Create a place to let the cake pops rest by poking small holes, big enough to hold the lollipop sticks, into a cardboard box. Melt 1/2 the chocolate in a 1 cup glass measuring cup in the microwave in 15-30 second increments until melted and smooth, stirring in between each increment. It should take about 1 1/2 minutes.
Removing one ball from the freezer at a time, dip a lollipop stick a 1/2 inch into the melted chocolate then stick into the center of a cake ball about halfway. Do not push all the way through. Then carefully dip the entire ball into the chocolate and slowly pull it out, letting the excess white chocolate drip off. Let it hang out upside down for a moment to let the chocolate harden a bit, then put into the cardboard box holder and sprinkle with orange sprinkles while still wet. Repeat with all cake balls, melting more chocolate as needed.
Let harden for at least an hour, then store in the fridge for up to 5 days.