Caramel and Carrot Snack Cake

Caramel and Carrot Snack Cake

Carrots provide a wonderful addition to this cake made using Betty Crocker® Gluten Free yellow cake mix topped with caramel sauce – perfect for snacks.

Prep Time

25

Minutes

Total Time

3:20

Hrs:Mins

Makes

9

servings

Cake
1
box Betty Crocker® Gluten Free yellow cake mix
2/3
cup water
1/2
cup butter, softened
1/2
teaspoon ground cinnamon
3
eggs
1
cup finely shredded carrots (3 medium)
1/2
cup raisins
Caramel Sauce
1 1/2
cups whipping cream
1
cup packed brown sugar
1/4
cup butter or margarine
  1. Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray without flour. In medium bowl, beat cake mix, water, 1/2 cup butter, the cinnamon and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Pour batter into pan.
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 3 rows by 3 rows.
  3. In 2-quart saucepan, mix all caramel sauce ingredients. Heat to boiling over medium-high heat. Cook 8 to 10 minutes, stirring constantly with whisk, until rich caramel color. Remove from heat; cool 20 minutes. Place pieces of cake on individual dessert plates. Pour sauce over cake just before serving.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Gluten Free Tip
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • Total Fat 32g
      • (Saturated Fat 19g,),
    • Sodium 160mg;
    • Total Carbohydrate 76g
      • (Dietary Fiber 1g,
    • Protein 5g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1/2 Fruit;
      • 3 Other Carbohydrate;
      • 6 Fat;
      Carbohydrate Choices:
      • 5;
      *Percent Daily Values are based on a 2,000 calorie diet.