Apple Carrot Cake

1 9 oz. Marzetti® Apple Crisp Mix

3⁄4 cup vegetable oil

1 1⁄2 cups all-purpose flour

2 tsp. vanilla extract

1 1⁄4 tsp. baking soda

1⁄4 cup orange juice

1 tsp. ground ginger

3 cups shredded carrots

1 tsp. ground cinnamon

1 large apple, peeled & grated

3 large eggs

1 cup finely chopped walnuts,

1 cup sugar optional

FROSTING

2⁄3 cup Marzetti® Old Fashioned Caramel Dip, plus extra for garnishing cake, optional

1 3 oz. pkg. plain cream cheese, softened

4 tbsp. butter, softened

2 8 oz. pkg. plain cream cheese, softened

2 tsp. pure vanilla extract

Preheat oven to 350 degrees F. Lightly mist two 9-inch round pans with vegetable spray. Line pans with circles of parchment paper and butter parchment paper. In a large mixing bowl, combine Marzetti Apple Crisp Mix, flour, baking soda, ginger and cinnamon. In a large bowl, beat eggs and sugar with an electric mixer on medium speed, mixing until eggs are light yellow.

Add oil and continue to mix until well incorporated. Reduce speed to low and mix in flour mixture; add vanilla and orange juice and mix to incorporate.

Fold in carrots, apples and walnuts. Divide batter evenly between prepared pans. Bake 28 to 33 minutes or until a toothpick inserted into center of cakes comes out clean. Cool cakes for 5 minutes; invert pans and remove paper from cake. Cool completely. Frost cakes with Caramel Cream Cheese Frosting.

FROSTING

Beat cream cheese in a small bowl with an electric mixer, on medium speed until smooth; add butter and continue to mix until smooth. Add Marzetti Caramel Dip and vanilla and mix for 1 minute or until mixture is smooth.