Caramel Carrot Cake

Caramel Carrot Cake
180 min.
15
324kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Caramel Carrot Cake! This scrumptious cake combines the moist, spiced goodness of traditional carrot cake with a luscious layer of rich caramel, creating a heavenly treat that will leave everyone craving more. Perfect for gatherings, celebrations, or simply a cozy night in, this cake serves 15 and is sure to impress your family and friends.

Imagine the aroma of freshly baked carrot cake wafting through your kitchen, enticing everyone to gather around. The combination of tender carrots, warm spices, and the creamy texture of vanilla frosting makes this dessert a standout. But what truly elevates this cake is the generous drizzle of caramel topping that seeps into the warm cake, infusing it with a sweet, buttery flavor that perfectly complements the spiciness of the carrots.

With a total preparation time of just 180 minutes, you can easily whip up this delightful dessert, making it a fantastic choice for both novice bakers and seasoned pros. Whether you're celebrating a special occasion or simply treating yourself, this Caramel Carrot Cake is a delicious way to satisfy your dessert cravings. So, roll up your sleeves, gather your ingredients, and get ready to create a dessert that will be the highlight of any meal!

Ingredients

  • 0.5 cup butter melted
  • jar butterscotch topping (16 to 17.5 oz)
  •  eggs 
  • container vanilla frosting 
  • cup water 
  • box duncan hines classic decadent cake mix 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • toothpicks
  • wooden spoon

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  2. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  3. Pour into pan.
  4. 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.
  5. 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.
  6. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake.
  7. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

Nutrition Facts

Calories324kcal
Protein3.19%
Fat36.49%
Carbs60.32%

Properties

Glycemic Index
6.87
Glycemic Load
9.02
Inflammation Score
-3
Nutrition Score
4.4434782585696%

Nutrients percent of daily need

Calories:324.31kcal
16.22%
Fat:13.21g
20.32%
Saturated Fat:3.14g
19.64%
Carbohydrates:49.12g
16.37%
Net Carbohydrates:48.75g
17.73%
Sugar:34.02g
37.8%
Cholesterol:32.74mg
10.91%
Sodium:380.22mg
16.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.6g
5.2%
Phosphorus:140.88mg
14.09%
Vitamin B2:0.21mg
12.4%
Calcium:84.1mg
8.41%
Selenium:5.7µg
8.14%
Folate:30.8µg
7.7%
Vitamin E:1.1mg
7.32%
Vitamin A:318.18IU
6.36%
Vitamin B1:0.08mg
5.48%
Iron:0.88mg
4.86%
Vitamin K:4.97µg
4.73%
Vitamin B3:0.9mg
4.49%
Manganese:0.07mg
3.66%
Vitamin B5:0.26mg
2.6%
Zinc:0.3mg
1.97%
Copper:0.04mg
1.84%
Fiber:0.38g
1.52%
Vitamin B12:0.09µg
1.43%
Magnesium:5.54mg
1.39%
Potassium:47.21mg
1.35%
Vitamin B6:0.03mg
1.27%
Vitamin D:0.18µg
1.17%