1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled and diced
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1 tablespoon milk
1 cup cold milk
1/2 cup dark corn syrup
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (8 ounce) jar caramel ice cream topping
1/4 cup butter
1 teaspoon vanilla extract
2 cups white sugar
3/4 cup water
1 cup chopped carrots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking soda. Set aside.
In a saucepan over medium-high heat, combine baking soda and salt. Remove from heat. In a large bowl, cream together the butter, 1 cup sugar and the egg. Beat in the flour mixture, one at a time, then stir in the vanilla. Stir in the dry ingredients into the creamed mixture. Stir together.
Pour half of the mixture into prepared pan. Let the batter rest in refrigerator for about 3 hours. The other half of the mixture is ready to use.
Pour half of the cooled cake batter into the pan and frost with caramel, rosette and hot sauce. let the glaze cool completely.
Pour the remaining half of the cake batter into the pan, and spread the caramel half over the top. Let the rest in room temperature for about two hours before serving.