You know how I can tell I’m an adult? I wanted carrot cake for my birthday.
Not just any carrot cake. That Carrot Cake. I received the recipe for That Carrot Cake from a friend during college. He’d gotten it from his mom, who’d gotten it from a neighbor, who’d gotten it from her aunt, etc. etc. etc. I ended up passing it on to HR Director at work a year or so ago, and now I’m passing it on to you.
It’s That Carrot Cake because I’ve been fiddling with the ratios in this recipe for years and years, and I’ve got the balance of moisture level and cinnamon batter flavor and carrot/walnut/coconut bits just right; that is, exactly how I like it. The original recipe came from a friend, but now it’s mine.
That Carrot Cake is so moist that it’s hard to ice; little moist chunks and crumbs keep wanting to fall off, and I used to need to ice it with an inordinate amount of cream cheese frosting that never actually got eaten. Now I don’t even try to ice the whole thing — just a slip of frosting between each layer will do.
That Carrot Cake has so much walnut in it that it might as well be called a walnut cake. The carrots aren’t shredded or puréed, but shaved with a vegetable peeler then diced, so that some smaller pieces melt into the batter while other, larger pieces hang around like flakes of carrot confetti. A good amount of coconut provides more chewy texture. Oh, and there’s pineapple in there. You don’t taste it, and I have no idea how it works, but that pineapple might be the secret ingredient that brings it all together, with just enough batter to hold everything in one piece.