Mini Carrot Cakes

Directions

1. Start by mixing the heavy cream and vanilla extract in a bowl and set aside. In a saucepan combine the sugar and water and let it cook on medium high heat, do not stir the mixture, and wait until it turns into an amber color ( the switch from pale melted sugar to amber to burnt is so fast so keep a steady eye on the sugar). When amber take off the heat and add the heavy cream in small amounts while constantly stirring. When all the cream is mixed in look for any lumps if you find any, place back on the heat until they are dissolved. Now pour the caramel into a bowl and let sit outside for 30 min before placing in the fridge. When completely cooled add sea salt to your taste  and use it to fill cakes, flavor buttercream or just enjoy on some ice cream. 
2. Beat the eggs and sugar with an electric mixer for 10 min until pale and fluffy. Then add oil, the spices, salt, carrots, vanilla and baking powder. When all combined sift the flour and carefully fold it in. Start to pour the batter in the muffin tins. Bake on 175 c for 10-14 min. When baked let cool. Meanwhile make the frosting by combining all ingredients in a bowl and whip on high until fluffy and smooth. Us a cookie cutter to cut out small circles in the carrot cake and stack these with the frosting filling them with the caramel and top with flowers.