Heavenly Caramel Carrot Cake

• 1 box (18.25 Oz. Box) Cinnamon Swirl Cake Mix (or Coffee Cake Mix)
• 1 cup Water
• 1/3 cups Melted Butter
• 3 whole Eggs
• 1 cup Grated Carrots
• 1 cup Chopped Walnuts
• 1/2 jars (11.5 Oz. Jar) Caramel Ice Cream Topping
• 1/2 containers (12-16 Oz. Container) Caramel Frosting
• 8 ounces, weight Cool Whip

1. In a large bowl, mix cake mix and cinnamon package with water, butter and eggs until blended, about 2 minutes. Fold in carrots and nuts. Pour into a greased 9x13 pan. Bake at 350 degrees for 35 to 45 minutes or until an inserted toothpick comes out clean.
2. Remove from the oven. Let cool for 15 minutes, then poke holes on top of the cake. Warm up the ice cream topping and drizzle over the top of the cake. Let the cake cool completely.
3. Mix the caramel frosting with the thawed Cool Whip by folding in the Cool Whip just until blended. Spread on top of the cake and refrigerate until ready to serve.
4. Note: this cake won me the prize on QVC in 2005.

cinnamon, water, butter, eggs, carrots, walnuts, cream topping, containers

Taken from tastykitchen.com/recipes/desserts/heavenly-caramel-carrot-cake/ (may not work)