A moist and rich chocolate carrot cake topped with creamy salted caramel frosting. You'll never want a plain carrot cake again!
The frosting should be still slightly warm when you go to frost the cake but it will harden as it cools so use it warm. If it cools too much rewhip it in the mixer before trying to spread it out onto the cake. I like to use a pipping bag to get an even layer of it over the cake (for the middle layer). Then I spoon out the rest over the center of the top of the cake and use the back of a spoon to spread it out, letting the frosting drip out over the edges as it spreads.