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Caramel Carrot Cake
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Prep Time:
10 minutes
Total Time:
3 hours
Indulgent carrot cake topped with creamy frosting and caramel drizzle.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan) and lightly grease the bottom of a 13x9-inch pan.
  • Combine cake mix, water, butter, and eggs in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes. Transfer the batter into the pan.
  • Bake the cake for 31 to 36 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool for 15 minutes. Using the handle of a wooden spoon, poke the warm cake every 1/2 inch, wiping the handle occasionally to prevent sticking. Set aside 1/2 cup of caramel topping. Drizzle the remaining caramel topping evenly over the cake and let it sit for about 15 minutes to absorb. Run a knife around the side of the pan to loosen the cake. Cover and refrigerate for about 2 hours or until chilled. Let's enjoy!
  • Set aside 2 tablespoons of the caramel topping. Mix the remaining topping into the frosting and spread it over the cake. Drizzle the reserved 2 tablespoons of caramel on top. Refrigerate the cake covered.

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