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!