• Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
• In a large bowl, whisk together granulated sugar and vegetable oil until combined.
• Add eggs and vanilla extract and whisk until smooth.
• In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and kosher salt.
• Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
• Fold in grated carrots and crushed pineapple until evenly distributed.
• Pour batter into the prepared pan and smooth the top.
• Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
• Allow the cake to cool completely in the pan, about an hour.
• Once cooled, crumble the cake into a large bowl using your hands or a fork. The crumbs should be fine and even.

Cream Cheese Mixture

• In a separate bowl, beat together cream cheese, butter, and vanilla until smooth.
• Add confectioners' sugar and mix until creamy.
• Add the frosting to the cake crumbs and mix until combined. The mixture should hold together when pressed but not feel sticky.
• Scoop about 1 tablespoon of mixture and roll into balls. Place on a parchment-lined baking sheet.
• Refrigerate for 30 to 45 minutes, or until firm.

Coating

• Melt vanilla almond bark according to package instructions.
• Dip each truffle into the melted coating, allowing excess to drip off. Return to parchment.
• Immediately sprinkle with finely chopped walnuts before the coating sets.
• Allow to set completely before serving.