1/2 cup butter
2 tablespoons honey
1 1/2 teaspoons salt
3 drops hot water (over low heat)
1 teaspoon Worcestershire sauce
1 1/2 cups cake flour
3 cups black and white sugar
3 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
1 cup carrot; processor bowl
2 cups dried shredded carrot
1/2 cup heavy cream
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
In large bowl, cream together the butter, honey, and salt and beat for 7 minutes, or until light and fluffy. Beat in the baking powder and salt and dried yeast. Beat in the egg whites and milk. Reduce the flour, then the milk and the remaining cake flour. Mix well. Pour the batter onto the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool 10 minutes before removing from pan. Let cool
In a large bowl, cream together the cream cheese and sugar until smooth. Beat in the flour mixture alternately with the milk. Pour the cream cheese mixture over the carrot and drizzle the remaining milk all over the top.
Turn today's cake into a big pot and bring to a boil. Spoon the caramel sauce over the carrot and drizzle the remaining remaining milk over the cake. Cook until the sauce thickens.