Ribbon Carrot Cake

Name: Ribbon Carrot Cake
Ingredients: 1 (16.5 oz) box French Vanilla cake mix; 1 tbsp ground cinnamon; 1 cup vegetable oil; 4 None large eggs; 16 oz shredded carrots, finely chopped; 1 (13.4 oz) can dulce de leche; 1 cup chopped toasted pecans; 1 (16 oz) tub cream cheese frosting

8 ingredients

3 steps

Ingredients

1 (16.5 oz) box French Vanilla cake mix
1 tbsp ground cinnamon
1 cup vegetable oil
4 None large eggs
16 oz shredded carrots, finely chopped
1 (13.4 oz) can dulce de leche
1 cup chopped toasted pecans
1 (16 oz) tub cream cheese frosting

Directions

1

Preheat oven to 350°F. Grease and flour 2 - 8 inch cake pans.
2

In a mixer on medium speed, beat together cake mix, cinnamon, oil and eggs for 2 mins. Stir in carrots. Divide batter evenly between pans and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3

Combine dulce de leche and pecans. Place 1 cake layer on a cake platter. Spread dulce de leche over top then cover with second cake layer. Spread frosting over top and sides.