The recipe called for a 9x13 pan, but I decided to bake the cakes in two 9-in round pans to make a pretty layer cake. I love tall slices of cake.
I decided last minute to add a cinnamon whipped cream filling in between the cake layers. I had some extra whipping cream on hand, so I beat the cream until stiff peaks formed, then added a sprinkle of cinnamon and powdered sugar. When the completed cake was cut into slices, the whipped cream layer had melted into the cake forming a yummy cinnamon layer.
After the cakes were stacked they got a nice slathering of rich cream cheese frosting.
Then to finish it off, toasted pecans are pressed on the outside of the cake giving it that carrot cake look. Decorate the top as desired or leave it plain.
If you like carrot cake, you must give this recipe a try!
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** I think I decreased the bake time since I used different pans. If you choose to use the round pans, check them at 30 minutes and see how they're doing.