Mix together the cake mix, pudding, eggs, oil, and water. Beat on medium speed for 2 minutes.
Fold in shredded carrots, pineapple and nuts.
Spoon batter into cupcake papers.
Bake for 12 to 15 minutes.
Beat together cream cheese and butter.
Slowly add powdered sugar.
Beat until fluffy.
Mix in vanilla.
Spoon frosting into pastry bag or zip bag (cut off one corner).
Pipe a mound of frosting in the center of each cooled cupcake.
Pipe a spiral circle around the base of the frosting mound and pushing out to the edge of the cup cake. Make the circles smaller as you go up. Pull the pastry bag away leaving a little "tail" at the very top.
Place pomegranate seeds or chocolate chips in the position of eyes and mouth.