• Get out and measure your ingredients.
  

Cake Directions

• Preheat your oven to 350ºF.
• Prepare three 8.5” round baking pans by greasing them with butter or cooking spray. Set them aside.
• In a large mixing bowl, beat the eggs and sugar together.
  
• Add the milk.
  
• Add the carrots and nuts. Mix together.
  
• Bring water to a boil and stir in the baking soda.
• Pour the baking soda mixture into batter and beat together.
  
• Add the flour and beat again.
  
• Add in the vanilla.
  
• Beat until fully incorporated.
  
• Split the batter between the three prepared baking pans.
  
• Bake for 20 minutes or until a toothpick comes out clean.
  
• Allow the cakes to cool for 10 minutes before gently flipping them out of the pans onto parchment paper. Allow the cakes to cool completely before assembling.

Frosting Directions

• Place the cream cheese and powdered sugar in a medium mixing bowl. Beat until smooth.
  
• Add the vanilla. Beat until blended.
  

Assembly Directions

• Place one layer of the cake on a large plate.
  
• Frost with ⅓ of frosting.
  
• Place another cake layer on top followed by another ⅓ of frosting.
• Place final layer of cake on top with the remaining frosting.

Top of Cake

• Either spread frosting all over top of cake in smooth layer OR in the middle of the cake in small pile or round design perhaps with walnuts piled on top too.

Side of Cake

• Gently run your frosting knife around the cake to smooth out any excess frosting, if desired.
  
• OR leave outside of carrot cake plain, just as is. Naked.
  
• Slice and serve. Enjoy every bite!