I have a special treat for you today. It’s a recipe. Normally I sell this recipe for $1,000 but it’s your lucky day.
OK, I’m just kidding about that, but honestly, it’s worth even more than that because in the world of cakes, this one is worth its weight in gold, which as I update this post is about $1,275 per ounce.
You may already be aware of this, but I’ll say it anyway: In this world there is carrot cake and then there is scrumptious absolutely to-die-for carrot cake—the kind of cake you’ve only experienced with a $200-per-person meal at a fancy hotel (you do that all the time, right?).
It’s the kind of carrot cake that would surely be named the Grand Champion in a competition at a fine culinary school like Le Cordon Bleu Baking and Pastry Arts Program if I’d ever had such an opportunity to compete.
This is the cake that’s going to make your friends and family think you’re a genius! And don’t be surprised when it becomes your signature cake—the one they request for their birthdays. Imagine how beautiful this cake might look on your Easter Buffet this weekend!
As you peruse this recipe, you may be tempted to make a few adjustments. Please do not do that. You’ll think 1 1/2 cups oil is excessive. It’s not. And the pineapple. Seriously? Yes. Do not doubt me.
This is the perfect recipe both in ingredients and proportions, so please follow it exactly. It’s the recipe you’ll be tempted to keep secret and good luck with that! 😉