Don’t Overmix the Batter: Overmixing develops gluten, leading to a tough cake. Mix until the ingredients are just combined.

The Cold Cream Cheese Trick: Using cold cream cheese helps it hold its structure when mixed with the whipped cream, preventing a runny frosting.

Chill the Frosting: If your kitchen is warm, chill the finished frosting for 15-20 minutes before using it to make it easier to spread.

For the Moistest Cake: Do not skip the pineapple! It is the ultimate secret for a cake that stays moist for days.

Serving, Pairing, and Storing Your Masterpiece

Serving: Serve at room temperature for the best flavor and texture.

Storing:

Storing: Because of the whipped cream frosting, this cake must be stored covered in the refrigerator. It will stay perfectly moist and delicious for up to 5 days.

Freezing: You can freeze the unfrosted cake layers tightly wrapped for up to 3 months. Thaw overnight in the fridge before frosting. The frosting does not freeze well.

Frequently Asked Questions (FAQ)

Q: Can I make this into cupcakes?
A: Yes! Line a muffin tin with liners and fill them ⅔ full. Bake at 350°F for 18-22 minutes. This recipe will make about 24 cupcakes.

Q: My frosting is runny. What happened?
A: This can happen if your cream cheese was too warm or if the heavy cream was over-whipped (causing it to break). Ensure all ingredients are the correct temperature and whip the cream just until stiff peaks form.

Q: Can I use pre-shredded carrots?
A: It’s not recommended. Pre-shredded carrots are too dry and thick. Freshly grated carrots provide the best moisture and texture.

Q: Can I make this cake gluten-free?
A: Yes! Use a reputable 1:1 gluten-free all-purpose flour blend. The texture may be slightly more dense.