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.
Preheat oven to 350 degrees. Grease and flour three 8″ cake pans
In a medium bowl, whisk together flour, baking soda, baking powder and cinnamon.
In your mixer bowl fitted with whisk attachment, beat the eggs on high until light and fluffy. Decrease the speed to medium, add the oil, sugar and salt. Decrease speed to low and gradually add flour mixture.
Remove bowl from the mixer and fold in the carrots and nuts with a rubber spatula.
Divide batter evenly among the cake pans. Bake for 38-40 minutes and cool for 5 minutes before removing them from the pans. Allow to cool completely before frosting the cakes
Cream the butter and cream cheese together in an electric mixer. Be sure they are room temp or your frosting will be lumpy.
Add the brown sugar and vanilla. Beat for 2 minutes. Turn off the mixer and add 2 C of powdered sugar. Turn the mixer of low speed and allow to incorporate. Add milk and remaining powdered sugar. If you want a thinner frosting, add more milk or thicker, add more powdered sugar.
- Serving Size: 1/17th
- Calories: 652
- Sugar: 66g
- Sodium: 192mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg