Caramel Carrot Cheesecake

Caramel Carrot Cheesecake
Caramel Carrot Cheesecake
Votes: 3
Rating: 4.67
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Caramel Carrot Cheesecake
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
6servings 40minutes 18minutes 2hours
Servings Prep Time
6servings 40minutes
Cook Time Passive Time
18minutes 2hours
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
  2. In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
  3. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
  4. In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in caramel sauce and the vanilla until smooth and creamy.
  5. Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
  6. When ready to serve, drizzle caramel sauce over top of cake. Cover and refrigerate any remaining cake.
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Recipe Notes