Grownup carrot cake
This recipe was inspired by Berta's carrot cake, published in The New Basics cookbook by Julee Rosso and Sheila Lukins back in the 80's. I start with Berta’s recipe, and amp it up for an adult palate. I use fresh pineapple, olive oil, coconut, lots of spices and a big shot of bourbon. The end result is a super moist, spicy, not-too-sweet cake, frosted with my favorite cream cheese and butter frosting. This is a huge 3-layer cake that serves 16 or more and is perfect for a big Easter dinner.