Caramel Carrot Cake

Name: Caramel Carrot Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, melted; 1 jar (16 to 17.5 oz) caramel or butterscotch topping; 3 eggs; 1 container Betty Crocker® Rich & Creamy vanilla frosting; 237 milliliters water; 1 box Betty Crocker® SuperMoist® carrot cake mix

Caramel Carrot Cake might be just the dessert you are searching for. One serving contains 324 calories, 3g of protein, and 13g of fat. This recipe serves 15. It will be a hit at your Easter event. A mixture of butter, water, rich & creamy vanilla frosting, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 3 hours.

Instructions

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

Equipment you will use

Oven

Frying Pan

In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Ingredients you will need

Cake Mix

Butter

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Caramel Sauce

Equipment you will use

Wooden Spoon

Toothpicks

Oven

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.

Ingredients you will need

Caramel Sauce

Equipment you will use

Knife