Ingredients
1 package spice cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix4 large eggs3/4 cup water1/2 cup sour cream1/4 cup canola oil1 cup shredded carrots1 can (8 ounces) unsweetened crushed pineapple, drained1/2 cup sweetened shredded coconut1/2 cup chopped pecans1/4 cup raisinsFROSTING:1 cup butter, softened1 package (8 ounces) cream cheese, softened6 cups confectioners’ sugar1/2 cup caramel ice cream topping1 to 2 tablespoons 2% milk
Preparation
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° for 25-30 minutes or until a toothpick inserted in 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.
