Carrot-Spice Cake with Caramel Frosting Recipe
- 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 sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 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
- 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 in 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.
1 slice: 846 calories, 40g fat (19g saturated fat), 150mg cholesterol, 701mg sodium, 118g carbohydrate (88g sugars, 2g fiber), 8g protein.
Reviews for Carrot-Spice Cake with Caramel Frosting
"This is the first time I've made this cake. I made it in a 13 X 9 pan didn't hurt the flavor at all. The cake was sooo good. I gave 1/2 to our neighbor and they raved about the cake, and said it was the best carrot cake they had ever tasted and said the frosting was to die for. In the frosting I did make two small changes I used Maple flavoring instead of Vanilla. I think Maple does taste better with cream cheese frosting. The second change was I added a dash of salt to the frosting to bring out the flavor more. I am adding this recipe to my Thanksgiving dinner menu.( This is a cake that can and should be cooked a day or two before serving )"
"Made this for a cake auction (made as per directions, changed nothing) cake came out great! cake sold for $100!!!! The gentleman and wife that bought it said it was the BEST they ever had. Of course I didn't get to taste it, but the frosting was delicious. The combination of caramel with the spice cake blended beautifully. I will save that frosting recipe to use on other baked goods as well. Thanks for sharing a great recipe!!!"
"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."
"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."
"This is a good cake, but it is very high in calories. Very moist and yummy."
"Best carrot cake I've ever made. Love the frosting (and the calories : ) )"
"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."
"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."
"This cake is to die for!! Made it for Easter and it was a new favorite."
"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."
"Made it for Easter and it was a huge hit! Very moist and full of flavor."
"The second time I made this recipe I used a carrot cake mix (Betty Crocker brand, usually the only brand I prefer) but I have to say that I preferred the spice cake mix from the first time I made it (also Betty Crocker brand). Not sure what really made it better with the spice cake over the carrot cake mix, but it seemed more moist with the spice cake and just a bit more flavor. Next time I use a carrot cake mix (bought two, so gonna have to try it again) I think I will add a little extra cinnamon, nutmeg, and maybe a pinch of ground ginger. I still think it's the best recipe I have personally come across and it is very similar to my friend's top secret carrot cake recipe that she won't give to anyone :o) so that makes me happy that I can at least have one almost as good as hers any time I want now! :o)"
"SOOOOO GOOOOOOOD!!!!! Delicious carrot cake! The caramel cream cheese frosting was really good too, never thought of that before but was yummy, just a great combination."
"Moist and great flavors! I omitted the pineapple and raisins, baked in 8" pans, and increased cooking time by 15+ minutes. I also used a storebought buttercream frosting."
"I used to HATE Carrot cakes of any sort - I made this cake for guests and couldn't believe how absolutely delicious and decadent it is. The guests loved it as well and requested the recipe the recipe."
"Not everyone has to count calories. Some people wish they could gain weight. And like others have said if you do it n moderation it will not hurt you. This was a great cake. I did leave out the coconut as I don't like it. Everyone loved it. Will make this over and over."
"I can't wait to try this recipe!!! Been looking for one like it for years, it sounds similar to a friend's carrot cake recipe, but she won't share her top secret recipe! Can't wait to see if this is like it so I can tell her I cracked the code!"
"This cake was delish. For those of you who decide to screw up the rating because of the fat and calorie content then you shouldnt make it. We can eat anything we want so who are you to sit there a make comments like that. You can eat anything as long as it is in moderation. So then next time dont make it or eat it. if you are watching calories."
"As a side note: IF you are looking for recipes that are low calorie then Taste of Home is not what you are wanting. Try subscribing to healthy Taste of Home and see if that works for you. Just saying"
"I realize that a review is for the purpose of commenting on a recipe that I actually made and tasted. However, I was so amazed at the number of calories and fat for one slice, I had to comment on that. With the growing problem of obesity, how can you possibly give us a recipe that is so unhealthy."
"Let me start out by saying I HATE(D) CARROT cake - well not anymore - this was the most delicious cake I've ever tasted. Moist, great tast and the frosting was fabulous. I baked it in 2 bread loaf pans (2 cakes - BONUS!), sliced it lengthwise down the center slathered that delicious frosting over it and sat back to rave reviews from my guests!"
"This cake was delicious! I would make it again and again!"
"I made this cake for work as a 9 x 13 and everyone loved it. Now it is one of the most often requested for our birthday club. CEM"
"Delicious, with lots of great added ingredients. I had to add quite a bit of milk (3-4 tablespoons) to get the frosting to spread, but it tastes delicious. I may never make plain cream cheese frosting again!"
"I made this cake yesterday, and couldn't wait to try it today. The cake tasted good, but, I did have to bake the cake longer than the directions called for. I baked it exactly 40 minutes in the oven. The frosting was good, but, when it came to making the frosting, I halved the recipe, which I felt was more than enough frosting for a 2-layer cake. Also, when it came to adding the canned crushed pineapple, I now wish I hadn't drained the juice from the can, but added it to the cake. I would of drained the juice into a glass measuring cup, and then if it didn't reach the 3/4 cup mark, I then would of added water to it, til it reached the 3/4 cup mark. Also, when I added the raisins, I used golden raisins. That was just a preference. One more thing... I don't much care for 2-layer cakes, so I usually place each layer onto 2 seperate glass plates, frost both layers, and will keep one cake for myself, but will share the other cake with someone else. Note: I think the caramel frosting would taste great on other cakes as well, boxed or home-made."
"This is a fantastic recipe! Everyone raves over this cake. I have made it twice in the past month. YUM!!"
"Could someone please post this for me. I can't see it, it says I have to be a subscriber to one of the magazines. I am to 4 of them, GGGGRRRRRR!!!!!!!!!!!"
"I made this today for my daughters birthday,and it went over sooooo big they couldn't believe the ingredience,and begged for the recipe.So here I am e-mailing it to them,and writting a raving revue, thanks taste of home we loved it!"
"I brought this to work and everyone loved it. One of the guys asked for the recipe so his wife can make it for him on his birthday. Lots of ingredients but so easy to make."
"So tasty I'll try it with out the raisins next time. My two year old loved it!!"
"Absolutely delicious! A lot of ingredients, but so worth it. Everyone raved about it!"