Caramel Carrot Cake

  • Prep 10 min
  • Total 3 hr 0 min
  • Servings 15

Ingredients

Steps

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

  • Forget the frosting! You can use an 8-oz container of frozen whipped topping, thawed, instead.
  • Some caramel toppings are thicker and stickier than others. If the type you purchased is too thick to pour, warm it in the microwave just until it can be poured.
  • This ooey-gooey, very rich cake needs to be joined by only a glass of milk or a cup of steaming coffee.

Nutrition Facts are not available for this recipe
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