Carrot-Spice Cake with Caramel Frosting

Ingredients

• 1 cup butter softened
• 0.3 cup canola oil 
• 0.5 cup mrs richardson's butterscotch caramel sauce 
• 1 cup carrots shredded
• 0.5 cup coconut flakes flaked
• 6 cups powdered sugar 
• 8 ounces cream cheese softened
• 4  eggs 
• 3.4 ounces vanilla pudding instant
• 1 tablespoons milk 2%
• 0.5 cup pecans chopped
• 8 ounces pineapple unsweetened crushed drained canned
• 0.3 cup raisins 
• 0.5 cup cream sour
• 1 package spice cake mix (regular size)
• 0.8 cup water 

Equipment

• bowl
• oven
• baking pan
• toothpicks

Directions

1. In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended.
2. Pour into two greased and floured 9-in. round baking pans.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat butter and cream cheese until fluffy.
5. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency.
6. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.