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Carrot Cake Assembly

This includes step by step instructions for assembling and decorating a carrot cake. Below are the components you'll need. 8" Carrot Cake - Recipe and Tutorial available in a separate video 1 can Dulce de Leche 4 oz Nuts, toasted and chopped Cream Cheese Icing 8 oz Cream Cheese, soft 4 oz Butter, soft 4 oz Powdered Sugar, sifted 1 tsp Pure Vanilla Extract 1/4 tsp Salt Cream the cheese and butter until smooth. Scrape the sides of the bowl really well. Add the powdered sugar and mix on high speed until light and fluffy. Scrape the sides of the bowl really well. Add the vanilla and salt and mix until combined. Swiss Buttercream 1 lb Sugar 8 oz Egg Whites 1 lb 4 oz Butter 1 Tbl Pure Vanilla Extract Combine sugar and whites in a metal bowl. Place bowl over a pot of simmering water and heat to 165 F while whisking continuously. Transfer into a mixing bowl and whip on medium high till cooled to room temperature. Slowly add butter while mixing. Mix until light, creamy, and smooth. Add vanilla and mix until combined. Candied Carrots 3 oz Water 3 oz Sugar 1-2 oz Carrots, small dice Heat water and sugar to a simmer. Add carrots and boil for 1-2 minutes. Remove from heat and cover in plastic wrap. Cool to room temperature. Strain carrots and store separately. Utensils 8" Cake Board 10" Cake Board Plastic Wrap (optional) Medium Offset Spatula Disposable Piping Bags Rubber Spatula Cake Turntable Large and Small Serrated Knife Bench Scraper or Joint Knife Large Star Tip Squeeze Bottle Paper Piping Bag