Mix together with a hand mixer or whisk your carrot cake, eggs, vegetable oil well, and water. Place a piece of parchment paper to the bottom of your springform pan. Close your springform pan by locking in the latch.

Spray with cooking spray the sides and bottom of your pan. Pour in your cake mix. Cover the pan with a paper towel, and then aluminum foil. Make sure the aluminum foil is tightly covering your pan.

Add 1 cup of water to the bottom of your instant pot. Put the springform pan on top of your trivet inside your instant pot. Close your instant pot lid and close your valve. Set your instant pot to high pressure for one hour.

While your cake is cooking in your instant pot, work on your frosting. Mix together the cream cheese and butter with a hand mixer.

Mix well until smooth but be careful to not over mix it. Once fully incorporated, add your vanilla. Mix well.

Add 1 cup of powdered sugar at a time in between mixing until desired consistency as well as desired sweetness. Once you are done making your cream cheese frosting, allow it to cool in the refrigerator.

Once your cake is done cooking, allow it to manually release for about 10 minutes. Once the 10 minutes are up, using a hot pad or towel, bring the ceiling valve toward you to release any remaining pressure.

Transfer your springform pan to a cooling rack. Allow it to completely cool.

After your cake has completely cooled, transfer to a bowl and break it down to crumbles using a fork.

Once it is to a crumbly consistency, add your cream cheese frosting. Add a half a cup of your frosting at a time in between mixing until your cake is no longer crumbly but makes a firm ball.

In a small bowl, melt together your chocolate and olive oil. Microwave for 30 seconds at a time, stirring each time. You can really have fun with the next part.

You can dip your cake balls and cover them completely in the white chocolate, dip them halfway, or lightly drizzle. You can top them with pecan bits or eat them as is. Enjoy!