Preheat oven to 325ºF. Grease two 9″ round cake pans with nonstick spray.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a blender or food processor, combine 1 3/8 ounces (1/2 cup) shredded carrots with the applesauce and sour cream and blend/process until smooth.
In a separate, large bowl, whisk together the brown sugar and oil until the sugar is evenly moistened and the mixture is clumpy. Whisk in the egg until well-incorporated. Add the liquid carrot mixture and the vanilla and whisk in until smooth; the batter will be very liquidy.
Fold in the dry ingredients just until no longer visible, and then gently fold in the remaining 4 3/8 ounces (1 1/2 cups) shredded carrots, just until dispersed.
Divide batter evenly between the two prepared cake pans, lightly smoothing out tops. Bake in preheated oven for about 30 minutes, just until a skewer inserted into the center of the cakes comes out clean or with just a few moist crumbs. Cool in pans for about 20 minutes before flipping over onto a wire rack to cool completely. Once cool, prepare cream cheese frosting.
Cream Cheese Frosting
In the bowl of a stand mixer fitted with the wire whip attachment, or using a bowl and handheld electric mixer, cream together the butter and cream cheese on medium-high speed until light and fluffy. Slowly add the confectioner’s sugar until incorporated, and then continue to beat on medium-high until smooth, light, and fluffy. Beat in the sour cream, vanilla extract, and salt until smooth.
Assembling & Decorating
In a large bowl, mash cakes with a large fork until fine and crumbly. Add cream cheese frosting and mix in until evenly combined.
Roll cake mixture into 1-oz balls (about the size of a ping-pong ball) and place on a large tray. Cover with plastic wrap and refrigerate for at least an hour or two, until cold and set. Meanwhile, use a cake pop stick to poke holes (about an inch apart) into a large block of styrofoam for holding the cake pops (unless you have a cake pop stand).
Place the Candy & Molding white chocolate in a bowl and microwave on medium power for 30-60 seconds, until beginning to melt. Stir and microwave for additional 15-second increments, stirring in between, until about 3/4 of the chocolate has melted. Continue to stir until smooth. Allow to cool to 96º-98ºF before using.
One at a time, dip each cake pop stick about an inch into melted chocolate, and then stick into one of the cake pops. Repeat with remaining cake pops, leaving pops upside-down on tray while chocolate sets.
Place the Dipping & Coating white chocolate in a bowl and microwave on medium power for 60 seconds. Stir and microwave for additional 15-second increments, stirring in between, until about 3/4 of the chocolate has melted. Continue to stir until smooth. Allow to cool to 96º-98ºF before using.
Dip each cake pop into white chocolate to coat completely, letting excess drip off. Sprinkle jimmies around base of cake pop and then stick into styrofoam or cake pop stand to set. Once set, cake pops can be placed in mini cupcake liners if desired before serving.
Store cake pops in an airtight container in the refrigerator.