cake

1. Preheat oven to 320°F. Grease three 10” round cake pans and line the bottoms with parchment.
2. In a stand mixer, cream the butter and sugar until pale and smooth.
3. Add eggs and vanilla, a few at a time, until the batter is light and airy.
4. Gently fold in the flour mixture, then the shredded carrots. Mix until combined.
5. Stir in the chopped walnuts.
6. Divide batter evenly among the pans. Tap pans gently to release air bubbles.
7. Bake for about 25 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Tip for beginners: If you don’t have three pans, bake layers one at a time. Make sure each layer is completely cool before frosting.

frosting

1. Beat the butter until smooth. Add cream cheese and vanilla, mixing until creamy.
2. Gradually add powdered sugar in batches, mixing until smooth and spreadable.

assembly

1. Place the first cake layer on a cake board. Brush lightly with syrup if using.
2. Spread a generous layer of frosting, then top with the next cake layer. Repeat.
3. Frost the sides and top evenly. Press toasted walnuts onto the sides for decoration.
4. Chill until ready to serve.