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

Carrot-Spice Cake with Caramel Frosting Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES: 12 servings

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 crushed pineapple, 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Carrot-Spice Cake with Caramel Frosting in Simple & Delicious January/February 2010, p14

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.

Reviews for Carrot-Spice Cake with Caramel Frosting

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 15, 2014

"This cake is really good, so good my husband (who never gives many opinions about food), has gotten seconds every night! He said last night, "I just have to make sure it is still good"! LOL. I did make this a little differently. I used Pillsbury Sugar-free yellow cake and added cinnamon, nutmeg, cloves, and allspice to it. Used Sugar-free vanilla pudding, low fat sour cream, and 2 1/2 cups splenda powdered sugar (3/4 cup splenda with 2 T. cornstarch) and 3 1/2 cups sugar, along with sugar-free carmamel topping. The icing was too soft, but tastes delicious - we just scrape it off the sides and onto the cake slices. Didn't add the raisins or coconut, as we don't care for those. It was still very, very good, but a heavy cake."

MY REVIEW
Reviewed Mar. 20, 2013

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

MY REVIEW
Reviewed Mar. 20, 2012

"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."

MY REVIEW
Reviewed Oct. 24, 2011

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

MY REVIEW
Reviewed Sep. 15, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT