CARAMEL CARROT CAKE
For extra richness and sweetness, tender carrot cake is topped with creamy, ready-to-spread frosting and drizzled with caramel topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- 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. 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.
- Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g
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, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 in 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.
Nutrition Facts : Calories 846 calories, Fat 40g fat (19g saturated fat), Cholesterol 150mg cholesterol, Sodium 701mg sodium, Carbohydrate 118g carbohydrate (88g sugars, Fiber 2g fiber), Protein 8g protein.
CARAMEL-CARROT POKE CAKE
For extra richness and sweetness, tender carrot cake is topped with creamy, ready-to-spread frosting and drizzled with caramel ice cream topping. Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Dessert
Time 2h35m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
- Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
- Bake 27 to 33 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. 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.
- Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Nutrition Facts : Calories 433.9, Fat 15.8, SaturatedFat 5, Cholesterol 55.2, Sodium 366, Carbohydrate 70.8, Sugar 39, Protein 4.4
CARAMEL AND CARROT SNACK CAKE
Carrots provide a wonderful addition to this cake made using Betty Crocker® Gluten Free yellow cake mix topped with caramel sauce - perfect for snacks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray without flour. In medium bowl, beat cake mix, water, 1/2 cup butter, the cinnamon and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Pour batter into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 3 rows by 3 rows.
- In 2-quart saucepan, mix all caramel sauce ingredients. Heat to boiling over medium-high heat. Cook 8 to 10 minutes, stirring constantly with whisk, until rich caramel color. Remove from heat; cool 20 minutes. Place pieces of cake on individual dessert plates. Pour sauce over cake just before serving.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 160 mg
CARROT SNACK CAKE
This makes a smaller cake, perfect to snack on for the day --- you can also add in 1 cup crshed drained pineapple :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 1 9in square cake
Number Of Ingredients 18
Steps:
- Set oven to 325 degrees.
- Set oven rack to second lowest position.
- Grease a 9-in square pan.
- For cake; combine first 8 ingredients.
- Beat on med speed 3 mins, scaping down sides of bowl.
- Stir in last 3 ingredients; mix well.
- Spread evenly in pan.
- Bake for 50-60 mins, or until cake tests done.
- Cool.
- FOR ICING; Cream the cream cheese with butter until fluffy.
- Add the icing sugar, beat until well mixed and smooth; about 1 minute.
- Add all remaining ingredients, beat until well mixed and fluffy.
- Spread over cooled cake.
Nutrition Facts : Calories 6285.2, Fat 410, SaturatedFat 131.6, Cholesterol 854.1, Sodium 4267.7, Carbohydrate 621.5, Fiber 17.9, Sugar 451.8, Protein 61.6
CARAMEL-FILLED CARROT CAKE ROLL
Steps:
- Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
- Combine flour, cinnamon, baking powder, and salt in a medium bowl.
- Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
- Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
- While cakes are baking, dust 2 linen towels with confectioners' sugar.
- Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
- Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
- Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 241.4 mg, Sugar 27.2 g
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