Easy Autumn Spiced Carrot Cake with Caramel Cream Cheese Frosting
Ingredients
- 1 package Spice Cake mix
- 1 package 3.4 oz instant vanilla pudding mix
- 4 Large eggs
- 1/2 Teaspoon Salt
- 3/4 cup water
- 1/2 cup sour cream
- 1/4 cup Vegetable oil
- 1 cup shredded carrots
- 1 8 oz can unsweetened crushed pineapple drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup walnuts or pecans More if using to decorate/garnish cake
- 1/4 cup Golden raisins
Caramel Cream Cheese Frosting
- 1 Cup Softenend butter
- 1 8 oz Cream cheese pack softened
- 1/2 cup caramel ice cream topping
- 1-2 TBSP milk
Instructions
- 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. I grease with shortening and then cut parchment rounds for easy removal. You can also make muffins or in a 9x13!Bake at 350° for 35-40 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.*If making a double-layer, I like to wrap my layers and freeze them to make frosting easy! Once frozen, frost the cake layers and garnish with walnuts if desired. Be sure to let it FULLY thaw before serving, this cake is very moist and needs to come to room temperature after freezing to have the best texture. 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 if desired. You can add chopped nuts or even leave the sides unfrosted. Store in the refrigerator.