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Carrot Cake with Salted Caramel-Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Salted Caramel-Cream Cheese Frosting, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup milk
1/2 cup butter, melted
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots (3 medium)
1/2 cup chopped pecans
Frosting
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup butter, softened
1/4 cup salted caramel sauce
1 1/2 teaspoons vanilla
2 cups powdered sugar
Topping
1/3 cup salted caramel sauce
1/2 teaspoon coarse sea salt

Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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