Carrot-Spice Cake with Caramel Frosting

Name: Carrot-Spice Cake with Caramel Frosting
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 59 milliliters canola oil; 118 milliliters caramel ice cream topping; 237 milliliters shredded carrots; 118 milliliters flaked coconut; 1 liters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs; 96 grams package instant vanilla pudding mix; 1 Tbsp 2% milk; 118 milliliters chopped pecans; 227 grams can unsweetened crushed pineapple, drained; 59 milliliters raisins; 118 milliliters sour cream; 1 package spice cake mix (regular size); 177 milliliters water

One portion of this dish contains approximately 6g of protein, 40g of fat, and a total of 821 calories. This recipe serves 12. Head to the store and pick up instant vanilla pudding mix, coconut, caramel ice cream topping, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended.

Ingredients you will need

Cake Mix

Sour Cream

Pineapple

Carrot

Coconut

Raisins

Pecans

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks