Moist Carrot Spice Cake with Creamy Caramel Frosting
This decadent Carrot Spice Cake is moist, flavorful, and packed with shredded carrots, pineapple, coconut, and pecans. Topped with a rich, creamy caramel cream cheese frosting, it's a deliciously satisfying treat.
Instructions
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1
Preheat oven to 350°F. In a large bowl, combine the spice cake mix, instant vanilla pudding, eggs, water, sour cream, and canola oil. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Fold in the shredded carrots, crushed pineapple, sweetened coconut, chopped pecans, and raisins until just blended. Pour the batter into two greased and floured 9-inch round baking pans.
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2
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
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3
For the frosting, in a large bowl, beat the softened butter and cream cheese until light and fluffy. Gradually add the confectioners' sugar, caramel ice cream topping, and 1-2 tablespoons of 2% milk, beating until the frosting reaches the desired consistency. Spread the frosting between the cake layers and over the top and sides of the cake. Refrigerate the cake until ready to serve.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
