Caramel And Carrot Snack Cake Recipe

Ingredients

1

                        box Betty Crocker™ Gluten Free yellow cake mix

2/3

cup water

1/2

cup butter, softened

1/2

teaspoon ground cinnamon

3

eggs

1

cup finely shredded carrots (3 medium)

1/2

cup raisins

1 1/2

cups whipping cream

1

cup packed brown sugar

1/4

cup butter or margarine

Preparation

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.

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.

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.

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