- 1 cup Marzetti® Caramel Apple Dip, divided
- 18 oz Carrot cake mix
- 2 tbsp Butter, softened
- Zest from 1 large orange
- 1/2 cup Orange juice
- 1/2 cup Water
- 3 Eggs
- 1/2 cup Vegetable oil
- 1/2 cup Pecans, chopped
- 1/2 cup Carrots, grated
- 8 oz Plain cream cheese, softened
- Pecans or grated carrot, for garnish
Preheat oven to 350°F. Line large muffin tins with paper liners.
In a large bowl, combine cake mix, juice, water, eggs and oil and mix with an electric hand mixer on medium speed for 2 minutes. Fold in nuts and carrots. Fill each cup about three quarters full with batter. Bake for 17-22 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
Slice off tops of each cake and hollow out a small hole. Spoon 1 tbsp. Marzetti® Caramel Apple Dip into each hole and replace tops.
For frosting, beat cream cheese in a large mixing bowl with an electric hand mixer, on medium speed until smooth. Add butter and continue to blend until smooth. Add remaining 1/3 cup Marzetti Caramel Apple Dip and zest and mix until just blended. Frost top of cakes with frosting and garnish with an additional dollop of Marzetti Caramel Apple Dip and a whole pecan or a small sprinkling of grated carrot.