- 1 box carrot cake mix
- 3 cups cream cheese
- 12 strawberries
- 3 cups orange
- Bake the cupcakes according to box instructions and allow them to cool completely before icing.
- To make the strawberry ‘carrots’, over a double boiler, melt orange candy melts. Dip each strawberry into the mixture, leaving the green stems exposed and place them on a parchment-lined baking sheet. Allow the dipped strawberries to cool and candy melt to firm up. To add texture, lightly drizzle the dipped strawberries with some of the remaining melted orange candy melt. Allow candy set and firm up completely before topping the iced cupcakes.
- Serve immediately or store in the refrigerator for up to 3 days.