Caramel Cream Carrot Cake

Ingredients

Cake

• 2 c. flour
• 2 c. sugar
• 4 eggs, room temp
• 2 c. grated carrots
• 1 1/2 c. oil
• 1 tsp vanilla
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 jar Caramel Ice Cream Topping
• 1 can Cream Cheese Frosting or 1 recipe homemade Frosting (recipe below)

Cream Cheese Frosting

• 8 oz. cream cheese, soft
• 1/2 c. butter
• 1 lb powdered sugar
• 1 1/2 tsp vanilla

Directions

1. Preheat Oven to 350 F.
2. Beat sugar, eggs and oil together. Add remaining ingredients, stirring in the grated carrots last. Pour into a greased 9 X 13 inch pan. Bake at 350 for 30-40 minutes.
3. Poke holes evenly throughout the warm cake using the end of a wooden spoon. Pour half of the caramel sauce all over the cake, spreading sauce out evenly making sure it seeps into holes. Refrigerate for about 2 hours.
4. Reserving 1-2 tablespoons, pour the remaining caramel sauce into the cream cheese frosting and stir until evenly combined. Spread caramel-cream cheese frosting evenly over the cake (after it has refrigerated).
5. Drizzle the reserved 1-2 tablespoons of caramel sauce all over the top of the cake.
6. Combine butter, cream cheese and vanilla. Beat well. Add sugar gradually, while beating. Add a small amount of milk if it gets too thick.