Cream cheese icing: In the bowl of a stand mixer fitted with paddle attachment, combine icing sugar with butter and lemon juice. Beat on low until combined, 1 min. Increase speed to medium-high and beat until light and fluffy, 5 min. Add cream cheese and beat on medium-high just until combined, 30 sec.
Candy carrots: Microwave an orange taffy candy until soft, 10 to 12 sec. Roll into a ball and then into a log, tapering one end. Gently press ridges into carrot with the back of a paring knife. Stick a mint stem in the thickest end.
Originally published in the Today’s Parent April 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.