It’s not really chunky. It just has chunks in it. Lovely chunks of pineapple, walnuts and raisins. All necessary to make a good carrot cake. (Unless you are opposed to such things.)

Ole loves carrot cake; however, he doesn’t want just any carrot cake. He wants to really chew the pineapple, crunch the walnuts. So, I make him that carrot cake. The result is a moist carrot cake with heavenly cream cheese frosting. Yes, heavenly.

These are the things you need. Plus that computer over there at the top left. The computer is very, very important. Yes, very.


Line your pan with parchment first. This will avoid any sticking caused by very moist cake. Sticking is no good. Trace the bottom of the pan onto the parchment and cut out the circles and place them in your greasy pan. THEN you can grease and flour right on top of that.


I like to grate my own carrots, but you can also buy pre-grated carrots near the bagged salads. They will be a thicker grate, though, and not as juicy as grating your own.


A lot of stuff goes into that mixer, but it doesn’t take long.


And then you have this.


Pour them into your lined cake pans.


You know, I’m willing to bet I could use 9″ cake pans for this. Maybe I’ll try it, or if you try it, let me know how it goes. These are 8″ pans.


This is post-baking, the next day at my mom’s house in HER tiny blue kitchen (as opposed to my green one). I slice the tops off so the cake is level with the top of the pan. This makes stacking them together incredibly easy.


Then just plop it down on the pan and peel the parchment off to get a flat base for your next layer.


Give it a nice layer of frosting and plop the next layer right on top, again, peeling off the parchment from the bottom. Then finish frosting the entire cake.


You could serve it as is, top it with some crushed pineapple, sprinkle nuts, whatever. We generally cover the sides in sliced almonds and mix some of the frosting with food coloring to get the carrots on top. Because I was at my mom’s house, you will see a plastic bag being substituted for a pastry bag to make the carrots. It works just fine. Try to make sure you cut off the smallest possible amount on the corner to give you more control.



But WAIT! You can’t just throw the tops away. I cut them into slices and layer them with some extra frosting in whatever container I have and stick them in the fridge.


Because this is my favorite part of the carrot cake.