I have a confession to make: I really don't like cake. If I were re-doing my wedding, I would have pie instead of cake. Cake just isn't my thing. But this cake is an exception. In fact, as far as the actual CAKE goes, it's the best I've ever tasted. And you really can't go wrong with cream cheese frosting now, can you?

I made this recently as a double-tiered cake (cut the recipe in half) since the triple-tiered cake is just SO MUCH CAKE… but if you have lots of people you can share it with, go for the whole thing. It really is prettiest with three tiers, anyway!

Carrot Cake

For a bit of extra oomph!, set aside the 1 c. golden raisins in a bowl and cover with dark rum. Let soak overnight, or even just a couple hours before assembling the cake!

4 eggs, well beaten 1 c. packed brown sugar 1 c. white sugar 1-1/2 c. vegetable oil 2 c. unbleached flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1-1/2 tsp. nutmeg 3 c. finely grated carrots 1 c. flaked coconut 1-8 oz. can crushed pineapple 1 c. golden raisins 1 c. walnuts, coarsely chopped

Preheat oven to 325. Oil three 8" cake pans. Set out 1/2 c. butter, and an 8 oz. pkg. cream cheese to soften (for frosting). Put pineapple in sieve to drain (and raisins if you soaked them in rum). Beat eggs in large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Add the dry ingredients and beat till smooth. Stir in remaining ingredients and divide batter equally into oiled layer pans. Bake for 40 minuges or until knife comes out clean when inserted in center of cake. Cool slightly and frost.

Cream Cheese Frosting 1/2 c. butter 8 oz. cream cheese 1 lb. box powdered sugar 3 tsp. vanilla

Mix together till smooth with a hand blender. Frost between layers and on top. Toast some coconut to sprinkle on top for garnish!

Images | Styling by Lauryl Lane.Recipe adapted from a family recipe.

A year ago I blogged about styling a cake for Joy the Baker. It was a blast to work with Joy, totally fun, and we had some good laughs over how very unglamorous these photos shoots are behind the scenes. If only people knew... I'm not going to lie, I was a little devastated when the cake I styled failed to pass muster with Joy's editors. You see, it was supposed to be for the cover of her new cookbook. I was sooooo excited about that. I've had my designs on the cover of a magazine... not once, but twice. That's a pretty big deal. But the cover of a Joy the Baker Cookbook? That made my little heart go pitter patter pumpernickel.

Alas and alack, it wasn't to be. The cookbook editors went a different direction. Ah, well, I suppose the cake I styled can live on in infamy on this, my little bloggity-blog. At least I can look at it, and that makes me happy.

Images by Joy Wilson | Floral Design by Lauryl Lane.