Heat a medium size sauce pan. Add butter and melt. Add brown sugar and whipping cream. Whisk. Bring to a boil. Remove from heat. Whisk in cinnamon and salt. Cool to room temperature before pouring over cake.
Cake
Preheat oven to 350 degrees fahrenheit.
Stir together flour, baking soda, ground cinnamon and salt.
Beat eggs, sugar, milk, butter and vanilla at medium speed with an electric mixer until smooth.
Add flour mixture. Beat on low until blended
Fold in carrots, raisins and pecans.
Pour into a 10-inch spring-form pan.**
Bake at 350 degrees 27 to 30 minutes.
Frosting
Using an electric mixer with the whisk attachment, whip heavy cream until light and fluffy.
In another bowl, beat cream cheese, powdered sugar and vanilla until smooth.
Carefully fold whipped cream into cream cheese mixture.
Frost cooled carrot cake.
Notes
The salted caramel will keep in the refrigerator for up to 2 weeks. Reheat before serving.Do not use the pre-grated packaged carrots. Grate yourself. You can even chop in a food processor until fine.*You can bake in a 10-inch round cake or pie panRefrigerate the bowl and whisk attached of your electric mixer for 30 minutes, if you have time. This will make the whipping process quicker.Store in refrigerator.