Heavenly Caramel Carrot Cake

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 9×13 pan. Bake at 350 degrees for 35 to 45 minutes or until an inserted toothpick comes out clean.

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.

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.

Note: this cake won me the prize on QVC in 2005.