Preheat the oven to 350F. Greased and lined with parchment paper 2 (7-inch) pans and set aside. Drain the pineapple, reserve the pineapple juice for later use and set aside. Wash, peel and shred 2 medium fresh carrots and measure as recipe needed about 1¼ cups (loosely packed).

In a mixing bowl, put the carrot cake mix and make a well in the center. Add in the canola oil, water, eggs, pineapple and shredded carrots. Stir all ingredients in a bowl until well blended.

Divide the batter evenly as possible into 2 prepared baking pans. Bake for 18-25 minutes or until toothpick inserted in the center comes out clean. Transfer to a wire rack and let it cool completely before frosting.

Meanwhile, beat the softened cream cheese until soft. Mix in icing sugar and vanilla extract and continue beating until smooth and well blended.

We need a cake board at least 1-2 inches bigger than your cake. Apply a little frosting in the center of the board and top the first cake, placing at the center of the board. Frost half of the frosting and spread evenly with a spatula.

Top with the 2nd layer and frost the top with the remaining frosting. Spread the frosting evenly and sprinkle crushed nuts on the top edges as neat and even as you can. Arrange fondant carrots the way you like, add some more sprinkles if desired. (If you have a remaining frosting you can also add a drop food color gel, a color of your choice and put some writings in the center.