Carrot Cake

Years ago, when I was still in college, someone gave me a copy of the Silver Palate Cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time. And come to think of it, my cooking skill as well. But I still loved this book. What I really loved was this easy carrot cake recipe.

It was the best carrot cake recipe. I even photocopied and sent to my parents, with the note, "Make this carrot cake, it's great!"

Carrot Cake With Pineapple and Coconut? Yes!

Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? Twenty-five years ago, no one I knew. But the combination was fantastic.

Of course, we've made changes over the years to that original carrot cake recipe. And now I can say the recipe that follows truly is the best carrot cake recipe.

The original recipe called for three cups of sugar (too much even for me!) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple.

Not a fan of pineapple and coconut? That's ok! You can leave them out and the cake will turn out just fine.

My Family’s Favorite Carrot Cake Recipe

My father has made this carrot cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco.

Today, we made this carrot cake together (that frosting job is mine, thank you) and the cake even survived a "D'oh!" moment when three minutes after it went in the oven dad realized he had forgotten to add the coconut.

After the requisite howls of exasperation, the carrot cakes came out of the oven, batter back into the mixing bowl, coconut added, batter back in the pans, and pans back in the oven. No harm no foul. Cake lived, beautifully, I might add.