Now that the first two live shows of The Voice have passed, let's backtrack a bit to Easter Sunday and the best carrot cake everrrrrr. After our recent move, our realtor came over with a welcoming gift that included Carrot Cake Cupcakes. I ate one in front of her and one as soon as she left - let's blame the GIANT BABY in my belly. But they were that good. While shoving the second cupcake in my mouth, I emailed her for the recipe and she sent me this link. It apparently comes from a 25 year-old cookbook, and it has since become infamous.
I decided to make it in its original cake form, omitting the walnuts for an allergy. Otherwise, I followed the recipe exactly... crushed pineapple, coconut and all. For the cooked/pureed carrots, I used a bag that was pre-shredded, brought a small pot of water to a boil and threw them in, turning off the water and letting them sit for 5 minutes. I then drained them and blended them a bit in my Vitamix. I also doubled the frosting, because, cream cheese frosting should always be quadrupled. I mean doubled. My mother-in-law has been dreaming of this cake each night. Make it!