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. Mix cake according to manufacturer’s instructions. Measure out 2 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat another time to make 2 cakes total. 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.