Preheat the oven to 350 degrees.
Add the almond flour, baking powder, eggs, Swerve, oil, cinnamon, carrots and pecans to a mixing bowl, and blend until well combined.
Spread the mixture into a well greased 9x9 baking dish.
Bake for 20-25 minutes until cooked through.
Let the cake cool to room temperature.
Crumble the cake into a large mixing bowl.
In a separate bowl, blend together the cream cheese and heavy whipping cream until smooth.
Put the cream cheese mixture into the bowl with the crumbled cake.
Knead the mixture together to combine well.
Form the cake mixture into 20 evenly sized balls, and place into a parchment lined baking dish or sheet.
Chill for 2 hours.
Add the white chocolate chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until melted and smooth.
Dip the chilled balls into the chocolate, and place back onto the parchment paper to allow the chocolate to set.
Sprinkle with additional chopped pecans while the chocolate is still wet if desired.