Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
To make dairy free/paleo: use vegan butter (I recommend Earth Balance) and a dairy free cream cheese such as Kite Hill. You may also need to use a paleo powdered sugar. You can also use Simple Mills Frosting as an alternative.
To make vegan: I haven't tried making this cake vegan, but if you want to try you can use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).
How to store carrot cake: I recommend storing the cake covered in the refrigerator for up to 5 days.
To freeze: feel free to freeze this carrot cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted an in individual layers for best results. First, wrap each individual layers in plastic wrap, then aluminium foil and then placing the cakes in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.