I preface this post by saying it's basically a teaser. Why? Because I can't share the recipe for this delicious carrot layer cake with you....just yet! It's one I'm testing for Cook's Illustrated and they're still tweaking it a bit.
But I can share with you the technique used to make the cake. Instead of baking the cake in two round pans it's baked in a half-sheet pan. Once cooled completely the cake is sliced in to four equal rectangles then layered and frosted. Pretty cool, huh? It really does cut your prep time in half. Now why didn't I think of that?
UPDATE: The recipe for this cake can now be found in Cook's Illustrated May/June 2012 issue.