Caramel-Carrot Cake

Prep 10 min
Total 3 hr 0 min
Servings 15

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For extra richness and sweetness, tender carrot cake is topped with creamy, ready-to-spread frosting and drizzled with caramel ice cream topping. ...MORE + LESS -

Ingredients

1 pkg Betty Crocker* SuperMoist* Carrot Cake Mix

1 cup (250 mL) water

1/3 cup (75 mL) butter or margarine, melted

3 eggs

1 cup (250 mL) caramel or butterscotch topping, divided

1 tub Betty Crocker* Whipped Deluxe* Vanilla Frosting

Steps

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1

Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with nonstick cooking spray.
2

Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3

Bake 27 to 33 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4

Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

Expert Tips

Success Hint: Some caramel toppings are thicker and stickier than others. If the type you purchased is too thick to pour, warm it in the microwave just until it can be poured.
Success Hint: This ooey-gooey, very rich cake needs to be joined by only a glass of milk or a cup of steaming coffee.