Caramel-Carrot Cake

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

  • 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
  • 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.
  • 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.
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