Yield: two 8-inch round cake layers and 8 muffins
Preheat oven to 350 degrees F. Butter two 8” round cake pans and line 8 muffin cups.
Whisk together flour, baking soda, baking powder, salt, and cinnamon together in a large bowl. Add in carrots and nuts.
Whisk together eggs, olive oil, milk, vanilla, and sugars in a medium bowl. Add this mixture to the flour mixture and stir until just combined.
Transfer 3 1/2 cups of batter to each cake pan and divide the rest among the lined muffin pan. Bake the cakes for 35-40 minutes and the cupcakes for 20 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes and cupcakes on a wire rack.
Beat cream cheese and butter together until smooth. Add the brown sugar and beat until light and creamy.
Whisk together sugar and egg whites in a small bowl. Heat over a bain-marie and continue to whisk until mixture to hot to the touch.
Transfer hot mixture to bowl of stand mixer and whip on medium speed until mixture becomes white in color and has cooled to room temperature.
Reduce speed and add the butter one tablespoon at a time. Once all the butter has been incorporated, add in the powdered sugar, salt, milk, and vanilla. Increase speed back to medium and beat until mixture is smooth.
Add caramel to taste and beat until caramel is fully incorporated.
cake recipe adapted from County Living's Carrot Pistachio Cake