Directions:

Heat oven to 350 degrees F. Place cooking parchment paper in bottom of 13x9-inch pan. (Use small amount of butter to make it stay, if needed.) Grease paper and sides of pan with shortening. In large bowl, beat all Carrot Cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes; stir in carrots. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on cooling rack, about 30 minutes; remove from pan. Place on cutting board.

Meanwhile, in medium bowl, beat cream cheese and butter on low speed just until blended. Gradually stir in powdered sugar, vanilla and milk until thick glaze consistency. Stir in food color.

Cut cake in half lengthwise; cut thin strip off each short side of cake. Using toothpicks, mark 2 -inch pieces on long side of each cake. Cut each half of cake into triangles with 2-inch base for each triangle. Place cake pieces on rack over parchment paper. Drizzle frosting over cake pieces using spoon.

Cut candy in half lengthwise, then partially cut into thin strips, not cutting all the way through. Use small knife to make slit in cake for carrot top at top of triangle; insert candy. Store loosely covered in refrigerator.