Caramel Pecan Carrot Cake

Ingredients

• ½ cup butter, softened
• 2 ½ cups sugar
• 5 eggs
• ¾ cup MUSSELMAN’S ® Apple Butter
• ¼ cup vegetable oil
• ½ cup sour cream
• 3 ½ cups flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons groud cinnamon
• 1 teaspoon ground nutmeg
• 3 cups carrots, grated (about 5 medium)
• 1 8-ounce package cream cheese, softened
• 2 cups powdered sugar
• 3/4 cup MUSSELMAN’S ® Apple Butter
• 2 teaspoons vanilla extract
• 1 16-ounce tub frozen whipped topping, thawed
• 1/2 cup caramel ice cream topping
• 1 1/2 cups pecans, chopped