Caramel Carrot Cake Food

CARAMEL CARROT CAKE

Caramel Carrot Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 15

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ 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 container Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

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

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g

CARAMEL-CARROT POKE CAKE

Caramel-Carrot Poke Cake image

For extra richness and sweetness, tender carrot cake is topped with creamy, ready-to-spread frosting and drizzled with caramel ice cream topping. Recipe is from Betty Crocker.

Provided by Pinay0618

Categories Dessert

Time 2h35m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) package betty crocker supermoist carrot cake mix
1 cup water
1/3 cup butter or 1/3 cup margarine, melted
3 eggs
1 (16 -17 1/2 ounce) jar caramels or 1 (16 -17 1/2 ounce) jar butterscotch topping
1 (16 ounce) container betty crocker rich & creamy vanilla ready-to-spread frosting

Steps:

Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
Bake 27 to 33 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.
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.

Nutrition Facts : Calories 433.9, Fat 15.8, SaturatedFat 5, Cholesterol 55.2, Sodium 366, Carbohydrate 70.8, Sugar 39, Protein 4.4

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