Carrot Spice Cake with Caramel Frosting

I do not make scratch cakes very often.  So please know that this recipe is both easy and delicious {but also includes a box cake}, otherwise I would not be sharing it with you.  My family has a thing for spice cake.  One of my aunts started making it every birthday party and it quickly became a family favorite.  For my uncle’s birthday, I tried a new recipe incorporating the family favorite of spice cake and carrot cake which I actually only really started to love as an adult.

My cake platter that you can barely see is from Target.  It comes with a plastic cake dome and matches all my other outdoor plastic plates. 

Carrot Spice Cake with Caramel Frosting
1 package {18-1/4 ounces} spice cake mix
1 package {3.4 ounces} instant vanilla pudding mix
4 eggs {I use egg whites in the carton}
3/4 cup water
1/2 cup sour cream {I used yogurt}
1/4 cup canola oil
1 cup shredded carrots
1 can {8 ounces} unsweetened crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup chopped pecans
1/4 cup raisins
Frosting:
1 cup butter, softened
1 package {8 ounces} cream cheese, softened {I use tofutti-non-dairy}
6 cups confectioner’ sugar
1/2 cup caramel ice cream topping
1 to 2 tablespoons 2% milk
In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in the carrots, pineapple, coconut, pecans and raisins just until blended.  Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter and cream cheese until fluffy.  Add the confectioners’ sugar, ice cream topping and enough milk to achieve desired consistency.  Spread frosting between layers and over the top and sides of cake.  Store in the refrigerator.


Do you have a family dessert tradition?