Carrot-Spice Cake with Caramel Frosting

By carvalhohm

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) spice cake mix
• 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 flaked 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

Preparation

Step 1

In large bowl, combine 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 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 toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in large bowl, beat butter and cream cheese until fluffy. Add confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over top and sides of cake. Store in refrigerator.