Pre-heat the oven to 350F. Prepare a 9×13 baking pan with non-stick spray.

In a large bowl, mix the cake mix, water, oil, and eggs. Beat until smooth and well incorporated.

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

Remove from the oven and allow the cake to cool completely to room temperature.

Once cooled, crumble the baked cake into a large mixing bowl until no large chunks remain.

Add the vanilla frosting to the cake crumbs. Using clean hands or gloves, mix until the dough holds its shape when squeezed.

Roll approximately 1 tablespoon of dough into a smooth ball.

Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.

Melt the vanilla almond bark in the microwave in 30-second increments, stirring until smooth.

Using a toothpick or skewer, dip each chilled cake ball into the melted coating, tapping off the excess.

Place back on parchment paper. Drizzle remaining coating over the tops and immediately add a royal icing carrot.

Let the truffles sit for 15 minutes at room temperature to harden completely.