Carrot Cake

1. Preheat oven to 350º F.
2. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.
4. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
5. Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Prep an 8 x 8 inch pan with cooking spray and line with parchment.
7. Carefully pour the batter into the pan and smooth it out with an offset spatula.
8. Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Cool for 15-20 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream Cheese Frosting

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.
4. Transfer to a piping bag.

Assembly

1. Cut four circles out of the cooled cake. Cut each in even layers so you have eight circles.
2. Layer a circle of cake in the bottom of a mini trifle dish. Pipe an even layer of cream cheese frosting. Top with another circle of cake and another even layer of cream cheese frosting. Top with chopped walnuts. Repeat with other mini trifles. Chill until ready to serve. Enjoy!