I can’t taste carrot cake without thinking of my friend, Barbara Buser, who used to prepare the treat every time our young families got together. In those days, Barbara and I could polish off most of a cake in a single afternoon! My version features Barbara’s incredibly moist cake, plus an updated icing that’s a little less sweet than the original—but equally impossible to resist. .
|2||cups||raw carrots, grated|
|1||8-ounce can||crushed pineapple, drained|
|1/2||cup||toasted walnuts, chopped|
|1||recipe||Ultimate Cream Cheese Frosting|