Carrot cake is always a favorite. This version is adored by all my guests and has even been served as a wedding cake. Here’s a professional cake-maker’s trick: Coat the cake with a layer of frosting, then refrigerate the cake before applying another layer of frosting. Known as “crumb coating,” this helps seal all the crumbs so they don’t mix into the outer layer of frosting. The result is a perfectly smooth frosting.