There is something empowering about building a cake three stories tall, each floor chocked full of carrots, pineapple, nuts and cinnamon, and circled all around and in between with pillowy, cream cheese frosting. Like Delta SkyMiles, this will most assuredly launch you into the next medallion status. Construct this masterpiece for a loved one's birthday or any other important event (such as, "it's Friday, lets celebrate!"), and I promise your family and friends with swoon at your feet. I have been using this recipe for more than thirty years and can personally vouch for its character, despite a subtle element of nuttiness. I hope you find a reason very soon to bake a carrot cake.

Carrot Cake with Cream Cheese Frosting

2 c. sugar

1 1/2 c. vegetable oil

4 large eggs

1 tsp. vanilla

2 1/3 c. flour

2 tsp. cinnamon

2 tsp. baking soda

3 tsp. baking powder

1/2 tsp. salt

3 c. finely shredded carrots

8 oz. can crushed pineapple in its own juice

1 c. chopped nuts (walnuts or pecans)

Prepare three 8 inch round cake pans: cut three circles out of parchment paper. Spray each pan with cooking spray and lay a circle of parchment paper (wax paper works as well) in each pan. With an electric mixer, beat together the sugar, oil, eggs and vanilla. Sift the flour, cinnamon, baking soda, baking powder and salt together to mix. With mixer on low, add the dry ingredients to the batter. Mix to combine. Gently stir the shredded carrots, crushed pineapple (using all the juice as well), and nuts into the cake batter, using a wooden spoon. Pour into the prepared pans, dividing the batter evenly. Bake on convection bake 325 for 30 minutes, or until the cake centers are no longer jiggly. (Conventional bake, use 350 for 30+ minutes). Remove the pans from the oven and allow them to cool for half an hour. Carefully turn the cakes out of the pans and place on cooling racks to cool completely. 

Cream Cheese Frosting

16 oz. cream cheese, room temp. (that's two 8 oz. packages)

1 c. butter, room temp. (that's two sticks)

1 Tbsp. half & half or heavy cream

2 tsp. vanilla

8 cups confectioner's sugar (two 1 lb. boxes)

pinch of salt

Beat together the cream cheese, butter, half & half, and vanilla, until smooth. Add the confectioner's sugar and salt, starting on low speed, unless you enjoy cleaning powdered sugar off your floor; beat until fluffy. You can add a bit more sugar or a teaspoon more of half & half, if the frosting consistency doesn't seem right to you. 

Prepare the cake platter by placing three strips of parchment or wax paper around the edges of the platter. You will be thankful later if you take time for this step, since it ensures easy cleanup. Place the first cake layer, flat side down, on the platter; this will help hold the parchment paper in place. Be sure to peel off the circle of paper from the bottom of each cake layer, or you will have some unhappy diners!

When frosting cakes, I find a bent spatula works best. Frost a thin layer on the top of the first round, sealing in any stray crumbs. Then add a generous amount of frosting and spread it to the edges. Place the next cake layer on top, rounded side down, and repeat. Finally, add the third layer, flat side down. By the time you get to that third story, your cake may be trending toward the Leaning Tower of Pisa. Here is my secret solution for leaning tier cakes: stick one or two dry spaghetti noodles into the center of the cake, measuring first to see how long they should be. You want them short enough to disappear into that top layer. Later when you serve the cake, try to retrieve the spaghetti as you cut the slices. If I am unable to find the dry noodle, I just announce that whoever gets the spaghetti in their slice, is due for a streak of good luck. 

Finish icing the sides and top of the cake, using a generous amount of frosting. Try to work fast, as that frosting will soften quickly in a warm room. Immediately place the cake in the refrigerator. No further garnishes are necessary, but if you insist, you can sprinkle finely chopped nuts around the sides of the cake. If moderation is not a part of your nature, and you always insist on doing things over-the-top, then by all means, pipe orange carrots on the cake, using green sprinkles as the carrot tops. Using a table knife as an anchor, carefully pull out the three strips of parchment paper, and voila! You have a clean cake platter. Keep this cake refrigerated except when consuming.