This Week's Sweets

My favorite things from this week, 3 Layer Carrot Cake with Cream Cheese Frosting & Carrot Cake Pops with White Chocolate and Toasted Pecans.

Tips For Baking a Perfect Carrot Cake

1. Use oil, not butter. I know, right? Butter is usually the best, but not in this case.

2. Always use fresh carrots, that you grate yourself. They will add a lot of moisture to your cake. The bagged, shredded carrots, not-so-much!

3. Don't be afraid to play around with the spices in your recipe. For instance, I'm not a fan of all-spice, so I don't add that. I don't care for ginger in my carrot cake either. I love cinnamon, so I add a little extra.

4. Whether you use pecans or walnuts (I prefer pecans), toast them. This brings out the flavor and adds a real depth to your cake. You can bake them in the batter, or do as I do and layer the nuts with your frosting in between each cake layer.

5. Bake each layer separately. If you want 2 layers, bake it in 2 separate pans, if you want 3 layers, bake it in 3 separate pans, etc. Carrot cake is very moist and has shredded carrots and other textures in it. You won't be able to slice clean layers! I like at least 3 layers, that way you can spread the cream cheese frosting love throughout each bite of cake.

6. Carrot cake is one that is even better the next day. So make it ahead, eliminate some of the stress on the day of your party. After you frost it, place it in the fridge until about 15 minutes before you are ready to serve it.