the best carrot cake on the face of this planet. no joke!

OH. MY. GOODNESS. do i have a recipe to share with all of you?! this is undoubtedly the best carrot cake i've eaten... and it has nothing to do with my baking skills! this recipe from "Favorite's from Olivia's Collection", a FANTASTIC little cookbook written by Olivia Sipe (who happens to own Miss Olivia's Table in maryville), is off the charts good and although it requires a little extra work than your boxed cake mix, it is MORE than worth the effort... it's the most moist cake i've ever eaten and was a hit at game night!

and let me say that you are lucky i took a picture when i did... this is the last slice of cake!

carrot cake

1 1/2 c all purpose flour
2/3 c. whole wheat flour (i used 2 parts a.p and 1 part flax seeds instead)
2 tsp baking soda
2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1 c granulated sugar
1 c light brown sugar, firmly packed
1 c buttermilk (i used 3/4 c plain yogurt and 1/4 c milk - a GREAT substitution)
3/4 c vegetable oil
4 large eggs
1 1/2 tsp vanilla
1 lb finely grated carrots (about 2 cups, packed)
8 oz crushed pineapple, well drained
1 c pecans (i used walnuts)
1 c unsweetened coconut
1/2 c golden raisins

preheat oven to 350. grease, flour and line three 8 inch cake pans with wax paper. grease and flour wax paper too. whisk dry ingredients together (not including sugars). set aside. in a large bowl, combine sugars, buttermilk, oil, eggs and vanilla thoroughly. add flour mixture and all remaining ingredients. stir only until blended. don't overmix.

pour into prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. remove to wire racks. cool completely. *** when you are ready to frost, spray your hand with cooking spray and invert one cake at a time onto your hand and then place on cake stand.

cream cheese frosting (easily enough to frost the cake generously and have some to taste) :)

8 oz. cream cheese (at room temperature)
1/2 stick butter (at room temperature)
1 tsp vanilla
2 lb powdered sugar
1/4 c milk or cream (approximately)

mix cream cheese and butter in large bowl with electric mixer until very well blended. add vanilla. reduce speed to low and gradually add sugar. as frosting gets thicker, add a little milk at a time until it's a spreadable consistency.

sprinkle top and sides with coconut and nuts (about 1/2 c of each, i guess). this makes it prettier and you can cover with plastic wrap and it won't stick if you need to transport it...

best if refrigerated.

ENJOY!