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Recipe : Entry # 1571
Name
Sandra K. Paul
Recipe Title
Caramel Carrot Cake
Recipe Theme
Desserts
Cooperative
Central Alabama EC
Ingredients
1 box caramel cake mix
3 large eggs
1/3 cup butter or applesauce
2 cups grated carrots
1/2 cup pomegranate craisins (plump craisins in 1/2 cup boiling water)
Zest from 2 small oranges
1 1/3 cups liquid (in cup combine water from plumped craisins, juice from the oranges and finish filling cup to 1 1/3 cups with water)
1/2 teaspoon cinnamon
1/4 teaspoon ginger (fresh grated, optional)
1/4 teaspoon nutmeg (fresh grated, optional)
1/4 cup chopped walnuts
Orange cream cheese frosting:
4 ounces softened cream cheese
1/4 cup heavy cream
2 cups powdered sugar
zest from 1 orange
1 teaspoon vanilla
Directions
Heat oven to 350 degrees. Coat two 8- or 9-inch pans with non-stick baking spray. Combine cake mix, eggs, butter or applesauce and liquid. Fold in carrots, craisins, walnuts, spices and orange zest. Put into cake pans and cook for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on rack before frosting. Frosting: Combine cream cheese and heavy cream. Beat until fluffy. Add powdered sugar a little at a time and beat until smooth and fluffy. Add orange zest and vanilla. Then beat until fluffy. Spread between cake layers and on top.