Add the cake mix and cream soda to a mixing bowl, whisking together until evenly combined. Pour into a greased 11x7" baking dish, and spread out in an even layer.
1 15.25 oz box Pillsbury carrot cake mix, 8 oz. cream soda
Bake the cake at 350° for 25 minutes. Carefully remove it from the oven, then let it cool for 10 minutes.
Spread the softened vanilla ice cream over the cake as evenly as possible and freeze until firm (about 2 hours).
48 oz container of vanilla ice cream
Spread the softened cool whip evenly out over the top of your frozen cake.
8 oz. cool whip
Melt white chocolate in a bowl, take out 1/2 cup for the green carrot stems and color the rest of the chocolate orange.
1 1/2 cups white chocolate almond bark, Orange food coloring, Green food coloring
Fill the carrot portion of the mold with orange chocolate and the stem portion of the mold with the green chocolate. Let it set up for 20 minutes, remove the ice cream cake from the freezer, then pop out the chocolate carrots and place evenly out on top of the cool whip layer of your ice cream cake.
Slice, serve, and enjoy!