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Caramel and Carrot Snack Cake

Caramel and Carrot Snack Cake
  • Prep 25 min
  • Total 3 hr 20 min
  • Servings 9
Carrots provide a wonderful addition to this cake made using Betty Crocker® Gluten Free yellow cake mix topped with caramel sauce – perfect for snacks.
Updated October 4, 2012
Make With
Make With
Betty Crocker Cake Mix

Ingredients

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

Steps

  • 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.

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Total Fat
32g
0%
Saturated Fat
19g
0%
Sodium
160mg
0%
Total Carbohydrate
76g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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