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1
Heat oven to 350 degrees F.
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2
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending carrots and 1 tsp.
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3
cinnamon into batter before pouring into prepared pans.
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4
Cool cakes in pans 10 min.
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5
Invert onto wire racks; gently remove pans.
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6
Cool cakes completely.
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7
Meanwhile, melt chocolate as directed on package; spread into very thin layer on baking sheet.
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8
Refrigerate 10 min.
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9
or until chocolate is firm but still pliable.
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10
Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so chocolate curls as it is pushed.
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11
Use toothpick to carefully place chocolate curls on parchment paper-covered baking sheet.
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12
Refrigerate 15 min.
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13
or until firm.
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14
Microwave caramels and milk in microwaveable bowl on HIGH 1 min.
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15
or until caramels are completely melted when stirred.
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16
Cool.
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17
Beat cream cheese and butter in large bowl with mixer until blended.
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18
Add caramel sauce and remaining cinnamon; mix well.
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19
Gradually beat in sugar.
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20
Stack cake layers on plate, filling with 2/3 cup of the cream cheese mixture.
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21
Frost top and side of cake with remaining cream cheese mixture.
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22
Garnish with chocolate curls.
