Triple Layer Carrot Cake

I spent my whole day today making cakes for a customer. He ordered them as business Christmas gifts. It was a great day except for one problem: I didn't get to taste them. I so wanted to take a generous slice out of just one. Do you think he would have noticed??? Maybe cut a circle out of the middle, remove it to eat, fill the hole with paper towels and frost it smooth. (Any Cosby Show fans out there???)

I decided today that cakes are my favorite item to bake. Yep, they are a lot of work, but I love stacking those three layers together and then decorating them. I took a couple Wilton classes years ago and they have certainly come in handy.

Want the recipe? Just take my carrot cake cupcake recipe and put it evenly into three 8" pans. Bake at the same temperature but for 38-40 minutes this time around. Allow the cakes to cool for 20 minutes then remove them from the pans to cool completely. For the brown sugar cream cheese frosting, I used more powdered sugar so the frosting would be stiff enough to pipe nicely. Cream cheese frosting is delicious, but is much softer and more sensitive than your usually buttercream. As with most cakes, I like this to sit in the fridge overnight before serving. The flavors end up being truer and the texture more to my liking.