Make sure your cake batter is divided evenly: use a kitchen scale to measure each baking pan with batter in it to make sure that the batter is divided equally among the pans.
Toothpick test: Do a toothpick test to check if the cake is baked through: insert a dry toothpick into the very center of the cake and pull it out. It the toothpick comes out clean, the cake is done. If the toothpick comes out with some unbaked batter on the end, it needs more bake time.
Make sure to make the frosting fresh, right before frosting the cake. Cold frosting will be too hard to spread on the cake. Make sure the cake is completely cooled before frosting.
Storing the cake: Since this cake is made with cream cheese frosting, I do not recommend storing it at room temperature for more than a coupe of hours. It’s best to store the cake in the refrigerator, either covered with plastic wrap or in an air-tight cake storing container. If you like to have your carrot cake at room temperature, cut off a slice 30-45 minutes before you want to eat it and let it warm up on the counter.
Nutrition
Calories: 714kcal | Carbohydrates: 79g | Protein: 8g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 186mg | Potassium: 343mg | Fiber: 3g | Sugar: 59g | Vitamin A: 6046IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2
