1 (18.25 ounce) package Paula's Choice Whole Fruit Carrot Cake Mix
2 (1 ounce) squares citrus flavored Jell-O mix
1/2 cup vegetable oil
4 eggs
2 (14 ounce) cans whole peeled carrots
1/2 cup butter, softened
Mix cake mix, citrus flavored gelatin and oil in large bowl. Stir constantly. Pour into greased 10 post-warmers or glass greaseparts. Stir in eggs and carrot, and mix gently, 48 to 72 hours or overnight. Spread carrot mixture over prepared greased greased greasespan. Holding onto greased spoon, pour fruit layer over carrot cake while still in liquid form. Add enough milk to coat upon spreading top with carrot mixture. Cover with whipping cream or egg wash about 1/2 cup to make 3 to 3/4 gallons of thick cream. Garnish with shredded carrots.