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Carrot-Spice Cake with Caramel Frosting

 Carrot-Spice Cake with Caramel Frosting
“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
12 ServingsPrep: 45 min. Bake: 25 min. + cooling

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

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.

2 of 2

Carrot-Spice Cake with Caramel Frosting (continued)

Directions (continued)

  • 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.