1. Bake Carrot Cake Layer:
Preheat oven per carrot cake instructions. Pour half of the batter into a greased 8-inch round cake pan. Bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely. Trim if needed to ensure a flat surface.

2. Prepare Ice Cream Layer:
Line springform pan with plastic wrap. Spread softened vanilla ice cream over the cooled carrot cake layer in the same pan. Smooth evenly to the edges. Cover and freeze for at least 4 hours (or overnight) until firm.

3. Unmold and Decorate:
Remove cake from springform pan (run a warm knife around edge if needed). Transfer to a serving platter. Scatter crushed chocolate cookies on top for “dirt.”

4. Make Candy Carrots:
Melt orange and green candy melts. Pipe small carrot shapes with leafy tops on parchment paper. Let set. Insert upright into the cookie dirt to resemble a carrot patch. Alternatively, use pre-made carrot candies or shape your own with chewy candies like Starburst and green licorice.

5. Serve:
Let the cake sit at room temp for 5 minutes before slicing. Use a hot knife (dip and wipe) to cut clean slices. Serve and enjoy the combo of spiced carrot cake, creamy vanilla ice cream, and crunchy cookie topping!