Cut cake in half lengthwise; cut off 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.