I searched far and wide for a carrot cake recipe to make for my Dad’s 70th birthday party. It’s a bit labor-intensive, but what scratch-cake isn’t? I omitted the raisins and increased the nuts a little bit (personal preference), otherwise I followed the recipe as written. I made two 9-inch round cakes, removed them from the pan to cool, then covered them in plastic and refrigerated overnight. The next day I sliced them both in half for four layers. I made a cream cheese frosting I invented years ago. The guests said it was a good combination—not too sweet. It was a huge hit. Dad cut everyone a piece and put the rest of the cake on his own plate. I’d say that was a ringing endorsement!

Reviewed On: Nov. 4, 2009