One of my favourite carrot cakes to eat is made by Creme De La Crumb. It's moist, tender, the sweet brown sugar sings through without being cloying and there's just that "it" that makes it magnificent.

Through committed, thorough and frequent taste tests (aka a Carrot Cafe addiction often indulged) I've discerned that their secret ingredient is pineapple. This recipe includes pineapple, and also has lots of spices to make it an extraordinary version of the classic cake you've come to know. Of course, the key is to make sure your spices, especially the cinnamon is fresh so it has lots of pop. Feel free to add coconut if that's your thing. I left it out despite being a coconut enthusiast as I felt the flavours were interesting enough as is.

This recipe is developed from an Allrecipes Carrot Cake recipe, with over 4100+ reviews resulting in 4.5 stars. To say it's been tested is an understatement.

I hope you enjoy this recipe as much as I have.

Exceptional cakes have interesting nuts and bits to give it texture. Use your favourite nuts and dried fruit.

The only Carrot Cake Recipe you'll ever need to know

4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
4 rings of pineapple, crushed.
1 tablespoon of grated lemon rind
3 cups grated carrots
1/2 cup chopped pecans and/or other nuts as desired

Preheat oven to 350 degrees F.
Grease and flour two 9 inch pan.
In a large bowl, beat together eggs, oil, sugars and vanilla.
Mix in flour, baking soda, baking powder, salt, cloves, ginger, nutmeg and cinnamon.
Stir in carrots, nuts and pineapple.
Pour into prepared pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Icing Recipe

1/2 cup butter, softened at room temperature
1 container of cream cheese, softened at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake as desired. I opted for something simple as the cake speaks for itself. Voila - instant friends.