Heat oven to 350 degreesLine your cupcake pan with cupcake liners.
In a standing mixer, beat cake mix butter, milk, vanilla and eggs on medium speed for 2 minutes.Mix in the shredded carrots and chopped pecansPour cupcake batter into cupcake liners, filling each about 3/4 full.
Bake in the oven for about 21 minutes
COOL COMPLETELY BEFORE MOVING ON
Remove cupcakes from cupcake liners and crumble into a large mixing bowl until the cake is crumbled into fine crumbs
Scoop in two spoonfuls of cream cheese frosting into the crumbled cake and mix until dough like texture
Mix until dough like texture
Flatten out cake batter onto the medium cookie sheet and set aside
MAKE CANDY STEMS: Using a double boiler, melt your green candy melts
Once melted, scoop into a disposable piping bag and cut the tip offPipe stems onto the small cookie sheet by piping a thick line about 2-3 inches long and pipe leafs along the linesI recommend piping A LOT because they will break when inserting them into the cake
SET ASIDE WHIEL STEMS DRY...
While the stems are drying, using the carrot cookie cutter cut out the carrots and place onto the medium cookie sheet
Cut off the tops of the carrots and discard them (or use them to make little cake balls to eat... just because you can!)
Using the double boiler again, melt the white candy melts
Once melted add the 2 tbsp of coconut oil to thin out the white candy melt.Pour into a piping bag and set aside
Place the bodies of the carrots onto the wire rack
Carefully push the stems into the top of the carrots
Using the white candy melts, cut the tip off the top and drizzle over the cake so that it's completely coated in white
Using the double boiler again, melt the orange candy melts
Lightly tap the tray onto a counter so that any excess drips off the cake.
Once melted, scoop into the piping bagCut the tip off the orange piping bag and drizzle over the white on the cake
Let completely dry before removing from the wire rack with a metal spatula