Three-layer Carrot Cake With Cream Cheese Frosting

Directions

• For CAKE, preheat oven to 350°. Line bottoms of three 9-inch round cake pans** with parchment or waxed paper, then grease and flour bottoms and sides of pans; set aside.




• Combine flour, baking powder, cinnamon, baking soda, ginger and salt in medium bowl; set aside.




• Beat I Can’t Believe It’s Not Butter!® Spread with sugar in large bowl with electric mixer until light and creamy, about 5 minutes. Add orange juice, then eggs, one at a time, beating 1 minute after each addition. Beat in flour mixture, then carrots and chopped walnuts. Evenly spread into prepared pans.




• Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.




• For FROSTING, beat cream cheese, Spread and confectioners sugar in medium bowl with electric mixer until light and creamy, about 5 minutes. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer and another 1/3 of the frosting. Top with remaining cake layer and remaining frosting, leaving 1-inch border around edge of top layer. Garnish with walnut halves.