• Preheat oven to 350 degrees F. 180 C.
• Line each bottom of cake pans with parchment paper. Spray with baking spray.

Cake Instructions

• Mix all dry ingredients together, Set aside.
• Add shredded carrots to dry mix.
• In Mixer, beat eggs and mix well for three minutes. I use the egg beater in the kitchen aid instead of the batter beater.
• Slowly stream in melted butter or avocado oil.
• Mix sour cream and almond milk. Pour in.
• Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
• Pour into each pan evenly.
• Bake for 25-30 minutes until center of cake reaches 207 degrees F.
• Once done allow to cool in pan ten minutes, before removing.

Cream Cheese Frosting

• Make sure both butter and cream cheese are soft. To quickly soften butter, cut Into pieces on plate and allow to sit. You can microwave cream cheese for about 20 seconds to soften.
• Beat well. A hand held beater works best for frosting. Add Confectioner's a half cup at a time. Only add heavy cream If needed.
• To build a naked cake, first arrange which layers you want in what order and make sure they are level, using a serrated bread knife to even out. I use a large open tip for the inside layers, piping in a concentric circle and then smoothing out. I make the roses with a large 1M piping tip.