CARAMEL CARROT CAKE

Caramel Carrot Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 15

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ 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 Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch 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. Pour into 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. 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.
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 Facts : Calories 380, Carbohydrate 63 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g