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Caramel-Carrot Cake

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

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  • prep time 10 min
  • total time 3 hr 0 min
  • ingredients 6
  • servings 15
 

Ingredients

1
box carrot cake mix
1
cup water
1/2
cup butter or margarine, melted
3
eggs
1
jar (16 to 17.5 oz) caramel or butterscotch topping
1
container vanilla frosting

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3 Bake 31 to 36 minutes or until toothpick inserted in center 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.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3 Bake 31 to 36 minutes or until toothpick inserted in center 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

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Expert Tips

Forget the frosting! You can use an 8-oz container of frozen whipped topping, thawed, instead.

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.

This ooey-gooey, very rich cake needs to be joined by only a glass of milk or a cup of steaming coffee.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
2g
2%
),
Cholesterol
60mg
60%;
Sodium
430mg
430%;
Total Carbohydrate
63g
63%
(Dietary Fiber
0g
0%
  Sugars
44g
44%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.