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Recipe

Caramel Carrot Cake

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

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( 57 Ratings)

57 Ratings

5 Stars 53%

4 Stars 30%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 24 )

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PREP TIME 10 Min
TOTAL TIME 3 Hr
SERVINGS 15

1: box Betty Crocker® SuperMoist® 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

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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.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 380

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 6g,
Trans Fat 2g),

Cholesterol 60mg;
Sodium 430mg;
Total Carbohydrate 63g

(Dietary Fiber 0g,
Sugars 44g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 24 Reviews View All

Posted 9/20/2012 10:28:54 AM REPORT ABUSE debbierod said:

Rating:

omg!!! everyone LOVED this cake....i used whipped cream cheese frosting and yes, it was super rich, but have had many requests to make it again and again :)

This reply was: Helpful Inspiring

Posted 7/16/2012 11:17:51 AM REPORT ABUSE lisacahn said:

Rating:

oh this was absolutely delicious! i'm not much into baking (other than cookies) and i saw the recipe and had to try it out on some friends. the only thing i would try to change is the frosting as it was too sweet (most store bought icings are). but otherwise - i loved it! so simple to make with minimal ingredients needed. i will be making this for the next church potluck!!

This reply was: Helpful Inspiring