Easter Carrots

• 1 carrot cake box mix

• 3 eggs

• 1/4 cup vegetable oil

• 4 ice cream cones

• 1 container buttercream frosting

• 2 packs orange candy melts, melted

• 2 jars orange sprinkles

• 1 writable tube green chocolate, warmed

• 1 box Oreos or brownies crushed for dirt

• Preheat oven to 350 degrees.

• Line a baking sheet with parchment paper and place an oven-safe wire rack on top.

• Grease a small loaf pan.

• Prepare carrot cake according to box directions.

• Stand ice cream cones upright in slots of wire rack, stabilize the bases with tin foil wrapping.

• Fill half of each cone with cake batter.

• Bake approximately 15 minutes, until a toothpick comes out clean. Let cool completely.

• Top each cone with a small mound of icing to resemble an ice cream scoop.

• Return to wire tray and freeze for 15 minutes.

• Dip chilled cone into melted orange candy, holding the pointed end of the cone with your fingers.

• Over a large bowl, cover the cone with orange sprinkles.

• Freeze on parchment paper, icing side down.

• On another parchment-lined baking sheet, create the grass tops with melted green candy melts, using a piping bag and grass tip. Freeze until ready.

• Fill a terracotta pot with crushed Oreos or broken brownie bits as “dirt” and “rocks”, leaving room to plant one carrot. Fill the sides of the carrot and voila!