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