Ingredients
Serves: 12 servings
Prep Time: 2 hours
Total Time: 2 hours 40 mins
Carrot Cake:
1/2 cup butter, softened
21/2 cups granulated sugar
5 eggs
3/4 cup Musselman’s Apple Butter
1/4 cup vegetable oil
1/2 cup sour cream
31/2 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 tsp nutmeg
3 cups grated carrots (about 5 medium carrots)
1/2 cup caramel ice cream topping
11/2 cups chopped pecans
Frosting:
8 oz package cream cheese, softened
2 cups powdered sugar
3/4 cup Musselman’s Apple Butter
2 tsp vanilla extract
16 oz container whipped topping, thawed (or use 61/2 cups whipped cream)
Preparation
