Caramel Pecan Carrot Cake

Description:

Ingredients:

Carrot Cake:
½ cup butter, softened
2½ cups granulated sugar
5 eggs
¾ cup Musselman’s Apple Butter
¼ cup vegetable oil
½ cup sour cream
3½ cups flour
2 tsp baking soda
½ tsp baking powder
1 tsp salt
3 tsp cinnamon
1 tsp nutmeg
3 cups grated carrots (about 5 medium carrots)
½ cup caramel ice cream topping
1½ cups chopped pecans

Frosting:
8 oz package cream cheese, softened
2 cups powdered sugar
¾ cup Musselman’s Apple Butter
2 tsp vanilla extract
16 oz container whipped topping, thawed (or use 6½ cups whipped cream)