Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending carrots and 1 tsp. cinnamon into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, melt chocolate as directed on package; spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so chocolate curls as it is pushed. Use toothpick to carefully place chocolate curls on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Cool.
Beat cream cheese and butter in large bowl with mixer until blended. Add caramel sauce and remaining cinnamon; mix well. Gradually beat in sugar. Stack cake layers on plate, filling with 2/3 cup of the cream cheese mixture. Frost top and side of cake with remaining cream cheese mixture. Garnish with chocolate curls.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
If chocolate is too firm for making the chocolate curls, let refrigerated melted chocolate stand at room temperature for a few minutes before using to make the curls. Or, refrigerate the chocolate longer if it becomes too soft.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.