Carrot-Spice Cake with Caramel Frosting Recipe

Carrot-Spice Cake with Caramel Frosting Recipe Carrot-Spice Cake with Caramel Frosting Recipe photo by Taste of Home Rating 5

“This cake starts with a mix, but it’s loaded with extras to give it that ‘from-scratch’ flavor. It’s so moist and delicious—everyone asks for the recipe!” Nora Fitzgerald - Sevierville, TN

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Carrot-Spice Cake with Caramel Frosting Recipe
  • Prep: 45 min. Bake: 25 min. + cooling
  • Yield: 12 Servings
45 25 70

Ingredients

  • 1 package spice cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 eggs
  • 3/4 cup water
  • 1/2 cup sour cream
  • 1/4 cup canola oil
  • 1 cup shredded carrots
  • 1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • FROSTING:
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 6 cups confectioners' sugar
  • 1/2 cup caramel ice cream topping
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 slice equals 846 calories, 40 g fat (19 g saturated fat), 150 mg cholesterol, 701 mg sodium, 118 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Carrot-Spice Cake with Caramel Frosting in Simple & Delicious January/February 2010, p14

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Reviews for Carrot-Spice Cake with Caramel Frosting

Carrot-Spice Cake with Caramel Frosting Recipe

Carrot-Spice Cake with Caramel Frosting

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(1-10) of 38 reviews

Reviewed on Mar. 20, 2013 by chester15

This is requested by my sister every Easter! Wonderful cake and easy to make.

Reviewed on Mar. 20, 2012 by Jill Kennedy

Best carrot cake I have ever had/made. I have made it on special occasions. It seems like too much work to make it often.

Reviewed on Oct. 24, 2011 by LBurkey

This is a good cake, but it is very high in calories. Very moist and yummy.

Reviewed on Sep. 15, 2011 by Mellerfly

Best carrot cake I've ever made. Love the frosting (and the calories : ) )

Reviewed on Sep. 10, 2011 by TwylahJean

Five stars all the way! This will be my carrot cake recipe from here on out. The frosting is THE BEST cream cheese icing I've ever tasted.

Reviewed on May. 23, 2011 by RJSauer

Tasted great! Looked like a mess! I need to learn how to layer cakes. Frosting appeared to be thick enough to spread, but slowly slipped down the sides of the cake. Sure am glad I was only serving my family when I made it.

Reviewed on May. 04, 2011 by Pigout!

This cake is delicious. The icing was the best I've tasted. I later iced an angel food cake with it. Melts in your mouth.

Reviewed on Apr. 30, 2011 by bellalane

This cake is to die for!! Made it for Easter and it was a new favorite.

Reviewed on Apr. 28, 2011 by k9kkelley

I made this for Easter 2011. Everyone loved it even though I made several mistakes(too large of a can of pineapple undrained...had to cook an extra 15 minutes). Will be making again in a few weeks for Mothers Day, minus the mistakes. Hope it will be just as good.

Reviewed on Apr. 26, 2011 by Paula57

Made it for Easter and it was a huge hit! Very moist and full of flavor.

 
 
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