Line a baking sheet with a piece of parchment paper and use a baking spray to spray the sides. Preheat oven to 325

Remove carrot and raisin packet from cake mix and pour it into a measuring cup with 1 1/2 hot water. Let sit 5 minutes. Put dry cake mix in a mixing bowl. Beat eggs and add to cake mix. Melt coconut oil in microwave and add to cake mix and eggs. Add carrots and raisins, water and all. Stir with a spoon, about 50 strokes to combine ingredients. Spread out evenly on top of parchment and bake for 15-20 minutes. Set aside to cool.

Make icing by beating cream cheese until fluffy. Beat butter until fluffy [you can use the same beaters]. Beat brown sugar into butter then add vanilla and cream cheese and beat until icing is smooth.

Cut cake into rounds or squares and ice half of the cut outs with icing and combine to form baby cakes.

Bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Stir stir stir to melt. Let glaze sit for 15-30 to set up a little. Pour glaze liberally over cakes and garnish with coconut and jelly beans if desired. Store in a covered container. Refrigerate to keep them fresh longer.