Carrot Cake

Mix wet ingredients with SH Ultimate Carrot Cake mix for 1 minute on low speed and 4 minutes on medium speed.
Add raisins and carrots and mix for 2 minutes on low speed.

Whip cream cheese and powdered sugar together with a paddle on high speed until very light and fluffy. Scrape down bowl frequently.
Add vanilla compound and one step neutral mousse mix and beat with a paddle for 2 minutes on medium speed. Scrape down bowl.
Add cream in thirds and whip with a whisk until desired consistency.
Make sure to scrape down bowl frequently during cream additions.

Build in a ring with acetate. Soak all cake layers.
When cutting cake circles make diameter of cake ¼ inch smaller than ring being used.
Place cake layer in ring and top with filling. Add second layer of cake and top with filling.
Add third layer of cake. Cake should come to just under top of ring. Cream needs to fill space between cake and side of ring. Freeze.
Once frozen pipe caramel topping over final layer of cake. Freeze.
Glaze caramel topping with prepared Harmony Classic (500g Harmony Classic and 250g water boiled together).
When ready to decorate allow cake to thaw slightly and then break cinnamon streusel up and cover sides of cake.

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