• 1/2 cup caramel topping
• one box Duncan Hines Decadent Carrot Cake mix prepared per box instructions using 3 eggs*
• 4 oz cream cheese, softened (20 seconds in the microwave is great)
• 4 eggs, room temperature
• 1 – 14 oz can sweetened condensed milk
• 1 – 12 oz can evaporated milk
• 1 tsp vanilla

Preheat oven to 350 degrees. Thoroughly spray an angel food or a bundt pan with non-stick cooking spray.  Prepare cake batter, set aside. Mix softened cream cheese with sweetened condensed milk until cheese is incorporated into milk. Add eggs one at a time. Slowly pour in evaporated milk, then add vanilla. Scrap bowl to ensure all ingredients are mixed in.

Pour caramel topping into pan. Add cake batter. Add flan mixture – pouring onto batter over the top of a spoon to prevent excess mixing of the two layers. Spray aluminum foil with non-stick spray before covering pan. Place cake pan into roasting pan. Add 2 inches of water to roasting pan to create a water bath for the cake.

Bake for approximately 1 hr. 15 minutes or until toothpick inserted into cake comes out clean. (I start checking my cake at about an hour, just to be on the safe side.) Let cool in pan on wire rack for about 15 minutes at room temperature. It is safe to invert cake onto platter at this point; however, I am usually taking the cake somewhere and have found that it is much easier to leave it in the pan for transport. I invert it just before serving.

*This cake is also amazing when made with chocolate cake mix. I prefer Ghirardelli’s Double Chocolate, also prepared per box instructions(using 3 eggs). Using any other cake mix, make sure not to exceed 1 cup of water, 1/2 cup of oil