adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel and Carrot Snack Cake
Caramel and Carrot Snack Cake
0 Likes
Prep Time:
25 minutes
Total Time:
3 hours 20 minutes
Delicious gluten-free carrot cake with caramel topping, great for snacking.
Ingredients:
  • 1 box (15 oz) 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
  • 1 1/2 cups whipping cream
  • 1 cup packed brown sugar
  • 1/4 cup butter or margarine
Instructions:
  • Preheat the oven to 350°F. Grease the bottom of an 8-inch square pan with non-stick cooking spray (without flour). In a medium bowl, use an electric mixer to combine cake mix, water, 1/2 cup butter, cinnamon, and eggs. Beat on low speed for 30 seconds, then on high speed for 2 minutes, scraping the bowl occasionally. Gently fold in the carrots and raisins. Pour the batter into the prepared pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack for about 2 hours. Cut into squares.
  • In a 2-quart saucepan, combine all caramel sauce ingredients and bring to a boil over medium-high heat. Stir continuously with a whisk for 8 to 10 minutes until a rich caramel color forms. Remove from heat and let it cool for 20 minutes. Serve by pouring the sauce over pieces of cake on individual dessert plates just before enjoying.

Similar Recipes