Apple Dip Carrot Cake with Caramel Cream Cheese Frosting

By Hklbrries

Prep: 35 minutes

Bake: 33 minutes

Ingredients

• Cake:
• One 9 ounce package Marzetti brand Apple Crisp Mix
• 1 1/2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 3 large eggs
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 tsp vanilla extract
• 1/4 cup orange juice
• 3 cups shredded carrots
• 1 large apple, peeled and grated
• 1 cup finely chopped walnuts, optional
• Frosting:
• 19 ounces plain cream cheese, softened
• 4 tbsp butter, softened
• 2/3 cup Marzetti brand Caramel Apple Dip
• 2 tsp pure vanilla extract
• Extra Marzetti brand Caramel Apple Dip for garnishing cake

Details

Servings 1

Preparation

Step 1

Cake: Preheat oven to 350 F. Lightly mist two 9-inch round pans with vegetable spray. Line pans with circles of parchment paper and butter parchment paper.

In a large mixing bowl, combine Marzetti brand Apple Crisp Mix, flour, baking soda, ginger and cinnamon.

In a large bowl, beat eggs and sugar with an electric mixer on medium speed, mixing until eggs are light yellow. Add oil and continue to mix until well incorporated. Reduce speed to low and mix in flour mixture; add vanilla and orange juice and mix to incorporate. Fold in carrots, apples and walnuts.

Divide batter evenly between prepared pans. Bake 28 to 33 minutes or until a toothpick inserted into center of cakes comes out clean. Cool cakes for 5 minutes; invert pans and remove paper from cake. Cool completely.

Frost cakes with Caramel Cream Cheese Frosting.

Frosting: For frosting, beat cream cheese in a small bowl with an electric mixer, on medium speed until smooth; add butter and continue to mix until smooth. Add Marzetti brand Caramel Apple Dip and vanilla and mix for 1 minute or until mixture is smooth.