• Carrot Cake
• Preheat oven to 350° F.
• Spray three 4.4” springform pans with cooking spray. Line the bottoms only with parchment paper. (Tip: trace the pan and then cut into a circle) Spray the top of parchment paper with cooking spray. Set aside.
• in a medium bowl add all of the carrot cake dry ingredients (this includes everything except the eggs, grated carrots and vegetable oil). Flour, sugar, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
• In a small bowl add the eggs and whisk.
• Add the grated carrots and the vegetable oil to the egg mixture. Stir to combine well. Add to the dry ingredients mixture and stir by hand until well combined.
• Evenly spread into the three springform pans (usually about half way).
• Bake for approximately 35-38 minutes (toothpick test in the center should come out dry).
• Place pans on a cooling rack for 10 minutes.
• Remove cakes from springform pans and remove bottom and parchment paper. Place on a cooling rack upside down (flat side up) to completely cool for approximately another 50 minutes.
• While cooling prepare filling / frosting.

Cream Cheese Filling / Frosting

• In a mixer bowl, add the room temperature cream cheese, butter and vanilla. Beat on medium speed until creamy.
• Slowly add the powdered sugar and 1 tbsp of milk at a time until the desired consistency is reached.
• Once the cakes are completely cooled, add cream cheese filling to each layer. Be generous but make sure to leave enough to generously spread on top.
• Serve and enjoy!
• To store lightly wrap with Saran Wrap and store in the refrigerator. Before serving or re-serving, take out of refrigerator a half an hour prior to serving.