Caramel Carrot Cake
Kristen W.
Yield: one 9x13 pan, or cupcakes
1 carrot cake box mix (or your own recipe)
1 can cream cheese frosting (store or homemade works fine)
1 jar caramel ice cream topping
Prepare the carrot cake as directed and let cool completely. Poke a bunch of tiny holes in the top of the cake (you can use the handle of a fork or a skewer… that size). Dribble the caramel over each of the holes so that the caramel seeps down into the cake. Once it all seeps in you can do it a second time. Let the cake sit for a few minutes. Mix the cream cheese frosting with 4-5 spoonfuls of caramel. Frost the cake and then drizzle caramel over the top of the frosting. Refrigerate the cake (because of the frosting, but it is also really good served cold)
