Ingredients:
3 1/4 cups flour
1 tbsp cinnamon
2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
2 tsp baking soda
1 tsp baking powder
1 cup sugar
1 cup brown sugar
1 2/3 cup canola oil
6 eggs
1 tbsp vanilla
3 1/4 cup shredded carrots
ICING:
1 brick cream cheese
1/3 cup butter
1/2 tsp vanilla
1/4 tsp salt
2 cups icing sugar
SALTED CARAMEL:
1 cup granulated sugar
6 Tablespoons salted butter, room temperature cut up into 6 pieces
½ cup heavy cream
1 teaspoon salt
Instructions:
1. In a medium bowl sift the flour, cinnamon, salt, nutmeg, cloves, baking powder, and baking soda, set aside.
2. In the bowl of your mixer on low speed cream both sugars with oil. Add the eggs and vanilla until combined.
3. By hand mix the dry ingredients into the wet then, fold in the carrots. Pour into a bundt cake pan sprayed with cooking spray. Bake at 350 for 45-50 minutes. Or until a toothpick comes out clean. Cool on cooling rack.
4. Make the icing. In the bowl of your mixer, cream the cream cheese and butter on low speed. Add the salt and vanilla and stir again. Then one cup at a time stir in the icing sugar. Use icing to spread over cake.
5. Make the caramel. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Whisk the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in ½ cup of heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Allow to cool first then drizzle over cake.