Preheat oven to 350 degrees. Grease and flour one round 9" cake pan.

In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda and powder, salt, and cinnamon. Gently fold in carrots.

Pour into prepared pan and bake 30-40 minutes. Cool completely (overnight, preferably) before making cake pops.

Note: the cake has a lot of oil. I found it easier to do upside-down cake pops so they didn't fall off the sticks. You will not use as much icing as you would with a box mix. Also, make sure the balls are very cold before dipping.

Crumb your cake into a large bowl. Add about 1/4 of the can of icing and mix into cake. Add more icing as needed until you can form the mixture into a ball. Form into balls and freeze for 15 minutes or chill in the refrigerator overnight.

Melt your vanilla candy coating according to the package directions. Place your chopped pecans in a shallow bowl or pie plate.

When ready to dip, remove balls from freezer and place in refrigerator. Remove only about three balls at a time to dip. Dip the lollipop stick into the candy (about 1/2") and then insert into ball. Immediately dip the ball into the melted candy. Remove and tap off excess (I use Bakerella's tap-tap-tap the wrist method). Roll in chopped pecans and place on a wax-paper lined cookie sheet. Repeat until all pops are made. Chill until hardened. You can make them ahead of time and freeze if needed. Let come to room temperature before serving.