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1. Preheat your oven to 350 F and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray. Set aside.
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2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
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3. In a small bowl, microwave the Greek yogurt for 10-15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oil solidifies, leaving you with a chunky cake.
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4. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
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5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
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6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
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7. Pour the batter into the prepared pan and let it stand 5 minutes before baking.
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8. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove from oven.
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9. Let cake cool completely.
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10. Line a large cookie sheet with parchment paper
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11. In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
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12. Break the cooled cake into chunks and stir it into the cream cheese mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
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13. Roll the cake into heaping 1 tablespoon-size balls. Place balls on the prepared cookie sheet. Let them set up in the refrigerator for at least 30 minutes so they are totally chilled.
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14. In a small bowl, melt the melting wafers according the package directions.
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15. Drop each cake ball into the melted candy one at a time, spooning the melted chocolate over the top until it is completely covered.
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16. Lift the ball out of the melted chocolate using a fork and gently tap your hand (not the fork) to get all the excess melting wafer off.
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17. Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork) and sprinkle with coconut flakes.
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18. Repeat for all the balls.
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19. Serve immediately or store in the refrigerator until ready to use!
