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Caramel-Carrot Cake

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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.
Oct 19, 2010

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

  • 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

  • Tip 1
    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.
  • Tip 2
    Success Hint: This ooey-gooey, very rich cake needs to be joined by only a glass of milk or a cup of steaming coffee.

Nutrition Information

No nutrition information available for this recipe
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