Caramel-Carrot Cake

(4)
  1 reviews
  • 10 min prep time
  • 3 hr 0 min total time
  • 6 ingredients
  • 15 servings

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

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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