Carrot Cake

Yes. Bake the unfrosted cake layers, cool completely, wrap each tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature, then frost and chill. Alternatively, frost the whole cake, cover it loosely, and refrigerate for up to 3 days.

No—oil-based frostings do not hold their structure and will look and taste greasy. Cream cheese frosting requires butter for proper emulsification and body. Stick with the butter.

Overmixing the batter, which develops gluten and makes the cake tough and dense instead of tender and moist. Once you add the dry ingredients, fold gently and stop as soon as you no longer see streaks of flour.

Yes. Pour all batter into a single greased 9x13-inch rectangular pan and bake for 40-45 minutes until a toothpick comes out with a few moist crumbs. You'll have a sheet cake, which is actually easier to frost and perfectly delicious.

Carrot cake is a complete dessert on its own, but a cup of hot coffee or tea is the classic pairing. A simple glass of cold milk also works well if serving to children.

Cover the whole cake loosely with plastic wrap and refrigerate for up to 4 days. Individual slices can be wrapped and frozen for up to 2 months; thaw at room temperature for 1-2 hours before serving.