Salted Caramel Carrot Cake | aprox. 12 slices

Name: Salted Caramel Carrot Cake | aprox. 12 slices Bake at home | with Salted Caramel Cream Cheese Frosting
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Carrot; 1 pack(s) Velvety Vanilla Cake Mix; 4 sachet(s) Ground Cinnamon; 200 grams Cream Cheese; 80 grams Salted Caramel Sauce; 40 grams Walnuts; 3 unit(s) Egg; 180 milliliter(s) Water; 6 tbsp Vegetable Oil

Bake at home | with Salted Caramel Cream Cheese Frosting

Recipe Development TeamPublished on April 10, 2024

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Baking just got easier with this delicious Salted Caramel Carrot Cake made using Betty Crocker's cake mix. This moist carrot cake is topped with mouthwatering salted caramel frosting. Crown with walnuts for a cake which is sure to impress guests.

Tags:

Egg(s) not included

Allergens:

Cereals containing gluten

•Milk

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Carrot

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Soya, Egg, Milk)

4 sachet(s)

Ground Cinnamon

200 grams

Cream Cheese

(Contains: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

40 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

Nutritional information

Energy (kJ)7724 kJ

Energy (kcal)1846 kcal

Fat101.1 g

of which saturates33 g

Carbohydrate204.6 g

of which sugars131.1 g

Protein32.5 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Bowl

•Tea Towel

Cooking Instructions and Tips

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line two 8''/20cm round cake tins with baking paper.

b) Coarsely grate the carrots, then pop into the centre of a clean tea towel. Wrap the carrot into the tea towel and squeeze to remove as much liquid as possible.

c) In a large bowl, combine the Betty Crocker's cake mix with three quarters of the cinnamon. Add the grated carrots and mix to coat the carrots in the cake mix.

a) In a medium bowl, combine the eggs, water and vegetable oil (see pantry for all three amounts), then add to the cake mix. Gently stir until fully combined, 2-3 mins.

b) Divide the carrot cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 30-35 mins, or until a rounded knife inserted in the centre comes out clean.

c) Once baked, allow the cake to cool for 10 mins before removing from the tins, then allow to cool completely before decorating.

a) In a medium bowl, combine the cream cheese, salted caramel sauce and the remaining cinnamon.

b) Once completely cooled, gently spread the salted caramel cream cheese frosting evenly over the top of each carrot cake.

c) Stack one cake on top of another, then carefully transfer to your serving platter. Sprinkle the walnuts in a circle around the edge of the top cake to finish.

Enjoy!