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Rustic carrot cake with honey and cream cheese frosting

Divorce Cake

A cathartic carrot-pineapple cake layered with tangy cream cheese frosting. Rich, comforting, and perfect for celebrating emotional clarity—slice by slice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices of emotional clarity
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 270g
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 1 cup oil
  • ¾ cup honey or ½ cup honey + ¼ cup maple syrup
  • 3 large eggs
  • 1 can crushed pineapple, drained 8 oz
  • 2 cups grated carrots 220g
  • 1 cup shredded unsweetened coconut
  • ⅔ cup toasted, finely chopped walnuts
  • ⅔ cup raisins optional: soaked in pineapple juice
  • 16 oz cream cheese, softened for frosting
  • ½ cup butter, softened for frosting
  • 2 teaspoons vanilla extract for frosting
  • 1+ cup powdered sugar sifted or not
  • lemon juice to taste, for balance

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
  3. In a large bowl, mix oil, honey, eggs, and drained pineapple. Stir well.
  4. Add grated carrots, coconut, walnuts, and raisins to the wet mixture.
  5. Gently stir in the dry ingredients until fully combined.
  6. Divide batter evenly between pans. Bake for 45 minutes, or until a toothpick comes out clean.
  7. Let cakes cool completely before frosting.
  8. To make the frosting, beat cream cheese and butter until smooth.
  9. Add powdered sugar and vanilla. Beat again.
  10. Add lemon juice to taste, scrape the sides, and whip until fluffy.

Notes

To add a boozy kick, soak the raisins in rum or whiskey. This cake stores well in the fridge for up to 5 days. Serve chilled or at room temperature. Great for breakups, breakthroughs, or just because it’s Tuesday.