Caramel Carrot Cake

By dkjohnson

Ingredients

• 1 box Betty Crocker® SuperMoist® carrot cake mix
• 1 cup water
• 1/2 cup butter or margarine, melted
• 3 eggs
• 1 jar (16 to 17.5 oz) caramel or butterscotch topping
• 1 container Betty Crocker® Rich & Creamy vanilla frosting

Details

Servings 15
Preparation time 10mins
Cooking time 13mins

Preparation

Step 1

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2 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.
3 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.
4 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.