2 cups (1 lb) unsalted butter, at room temperature
8 cups (2 lb 3 oz) icing sugar, sifted
1/2 cup (4 oz) 35% heavy cream
2/3 cup (20 oz) MUSSELMAN’S® APPLE BUTTER FUSIONS SALTED CARAMEL flavor, divided
Preheat oven to 350°F. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; set aside. In separate bowl, beat together eggs, sugar, oil and Musselman’s® Apple Butter Fusions Salted Caramel flavor until blended; stir into flour mixture just until moistened. Fold in carrots.
Scrape batter evenly into 4 greased and floured or greased and parchment paper–lined (9-inch) round cake pans; smooth tops. Bake for 25 to 35 minutes or until cake tester inserted into center of cake comes out clean. Let cool completely in pans on rack. Remove from pans.
Using electric mixer, beat butter until light and fluffy. On low speed, beat in icing sugar and cream until blended and smooth. Fold in 1 cup (12 oz) Musselman’s® Apple Butter Fusions Salted Caramel flavor. Refrigerate for about 15 minutes or until firm enough to spread easily.
Place one cake round on cake board or tray. Place one-quarter of the frosting on top; spread just to edges of cake. Stack with another cake round. Place another one-quarter of the frosting on cake; spread just to edges, without frosting sides. Repeat to make one more carrot cake. Refrigerate for at least 2 hours before slicing.
Before serving, drizzle each cake with 1/3 cup Musselman’s® Apple Butter Fusions Salted Caramel flavor. Cut each cake into 12 slices.
Fold 1 cup chopped raisins or pecans into batter.