Preheat oven at 350 degrees. In a 9x 13 baking dish, lightly spray with cooking spray, set aside.
In a large bowl, add brown sugar, granulated sugar, cinnamon, ginger, and nutmeg, whisk, and mix well.
Using a hand mixer, add vegetable oil, sour cream, and mix well. Add vanilla extract, mix well. Then add eggs, one at a time, mixing well.
Dry Ingredients: In a bowl, add flour, baking powder, baking soda, salt, whisk, and mix well.
Slowly add some dry ingredients and half buttermilk, mix well. Add more of the dry ingredients, remaining buttermilk, mix well. Then add remaining dry ingredients. Scrap the sides, until completely combined.
Add Nantes Carrots, mix well, until combined.
Pour batter into baking pan. Bake for 50 minutes, until a toothpick is inserted in cake and comes out clean. Remove from oven, let cool.
Cake Pops: Once the cake is fully cooled, start to crumble the cake in small pieces. Add Icing, a scoop at a time, mix with your hands, until batter and icing forms into a ball.
Using a medium size cookie scooper, form and shape into balls, and place each on a cookie sheet, with parchment paper.
Using a double boiler, melt white chocolate candy melts, dip the stick, then place in centre of each cake pop, repeat for each.
Place in the fridge for 20 minutes, until fully hardened.
Then dip each cake pop, with melted white chocolate candy melts, until fully covered. Decorate as desired and ready to serve.