Place streusel in a single layer on a parchment lined sheet tray and bake at 350°F for 10 minutes, let cool completely and set aside. Prepare carrot cake mix according to manufacturer’s instructions. Deposit 1 lb. batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
Fill and ice cake with cream cheese buttercreme. Heat caramel fudge icing and pipe a drip around half of the cake. After it sets up, decorate the cake with pecan halves, prepared streusel, and chocolate carrots.
Carrot Cake, Cream Cheese, Buttercreme, Buttercream, Caramel, Fudge, Pecan, White Chocolate, Decoration, Streusel, Layer Cake