Ribbon Carrot Cake
- 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
- Preheat oven to 350u0b0F. Grease and flour 2 - 8 inch cake pans.
- 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.
- 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.
cake mix, ground cinnamon, vegetable oil, eggs, carrots, leche, pecans, cream cheese frosting
Taken from recipes-plus.com/api/v2.0/recipes/31879 (may not work)