Carrot Layer Cake
Why This Recipe Works
Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Adding extra baking soda raises the pH of the batter, ensuring that the coarsely shredded carrots will soften during the shortened baking time. Buttermilk powder in the frosting reinforces the tangy flavor of the cream cheese without making the frosting too soft.