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Caramel and Carrot Snack Cake

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By Betty Crocker Kitchens
Updated Oct 4, 2012
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Carrots provide a wonderful addition to this cake made using Betty Crocker® Gluten Free yellow cake mix topped with caramel sauce – perfect for snacks.

Caramel and Carrot Snack Cake

  • Prep Time 25 min
  • Total 3 hr 20 min
  • Servings 9
  • Ingredients 10
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Ingredients

Cake

Caramel Sauce

  • 1 1/2 cups whipping cream
  • 1 cup packed brown sugar
  • 1/4 cup butter or margarine

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray without flour. In medium bowl, beat cake mix, water, 1/2 cup butter, the cinnamon and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Pour batter into pan.
  • Step 
    2
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 3 rows by 3 rows.
  • Step 
    3
    In 2-quart saucepan, mix all caramel sauce ingredients. Heat to boiling over medium-high heat. Cook 8 to 10 minutes, stirring constantly with whisk, until rich caramel color. Remove from heat; cool 20 minutes. Place pieces of cake on individual dessert plates. Pour sauce over cake just before serving.

Nutrition

600 Calories
32g Total Fat
5g Protein
76g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Total Fat
32g
0%
Saturated Fat
19g
0%
Sodium
160mg
0%
Total Carbohydrate
76g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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