caramel-carrot cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 box carrot cake mix1 cup water1/3 unsweetened applesauce3 egg whites1 egg1 jar 16 0z caramel or butterscotch topping1 tub creamy vanilla frosting
heat oven to 350
grease bottom only of a 9x13 pan with cooking spray
beat cake, water, applesauce and egg's w/electric mixer for low 30 sec. and then med. for 2 minutes. pour into pan.
bake 27-33 minutes
cool 15 minutes- poke holes 1/2 inch apart with a wooden spoon handle wiping a few times to redcuce sticking. reserve 1/2 cup caramel topping. drizzle remaining caramel over top of cake and let sit 15 minutes.
Run a knife around edges of pan and cool for 2 hours in fridge.
set aside 2 Tablespoons of reserved 1/2 cup caramel, stir in remaining caramel into frosting and spread over cake.
drizzle with the remaining caramel topping store in fridge
serves 15
Number of Servings: 15
Recipe submitted by SparkPeople user K.NEWTON.
grease bottom only of a 9x13 pan with cooking spray
beat cake, water, applesauce and egg's w/electric mixer for low 30 sec. and then med. for 2 minutes. pour into pan.
bake 27-33 minutes
cool 15 minutes- poke holes 1/2 inch apart with a wooden spoon handle wiping a few times to redcuce sticking. reserve 1/2 cup caramel topping. drizzle remaining caramel over top of cake and let sit 15 minutes.
Run a knife around edges of pan and cool for 2 hours in fridge.
set aside 2 Tablespoons of reserved 1/2 cup caramel, stir in remaining caramel into frosting and spread over cake.
drizzle with the remaining caramel topping store in fridge
serves 15
Number of Servings: 15
Recipe submitted by SparkPeople user K.NEWTON.
Nutritional Info Amount Per Serving
- Calories: 273.2
- Total Fat: 7.5 g
- Cholesterol: 14.2 mg
- Sodium: 274.6 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 0.1 g
- Protein: 1.0 g
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