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Carrot-Spice Cake with Caramel Frosting

This cake starts with a mix, but it’s loaded with extras to give it that "from-scratch" flavor. It’s so moist and delicious—everyone asks for the recipe! —Nora Fitzgerald, Sevierville, Tennessee
  • Total Time
    Prep: 45 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package spice cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large 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 sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • FROSTING:
  • 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

Directions

  • 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.
  • Bake at 350° for 25-30 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.
  • 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. Store in the refrigerator.
Nutrition Facts
1 slice: 846 calories, 40g fat (19g saturated fat), 150mg cholesterol, 701mg sodium, 118g carbohydrate (88g sugars, 2g fiber), 8g protein.

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