Caramel Pecan Carrot Cake Recipe

INGREDIENTS

1/2 cup

butter (softened)

2 1/2 cups

granulated sugar

eggs

3/4 cup

Musselman’s Apple Butter

1/4 cup

vegetable oil

1/2 cup

sour cream

3 1/2 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

1 1/2 cups

chopped pecans

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 6 1/2 cups whipped cream))