Since carrots grow in the ground, we need to make “dirt” to cover the cupcakes. Using a serrated knife, cut a cone shape into each cupcake (i.e., smaller point at the bottom of the cupcake and wider part at the top of the cupcake) and remove the cake.
Place the cake crumbs on a baking sheet lined with parchment paper and try to break the crumbs up as best as you can. Bake in a 350°F/178°C oven for 15 minutes or until the crumbs feel firmer. I took mine out every 5 minutes and stirred them on the baking sheet to get even baking. Remove the crumbs from the oven and allow to cool completely. The crumbs will harden and crisp up while cooling.
Place the crumbs into a resealable bag, close the bag, and use a rolling pin to crush the crumbs into finer crumbs that will make for a nicer look on the finished cupcake.