Divorce Cake
A cathartic carrot-pineapple cake layered with tangy cream cheese frosting. Rich, comforting, and perfect for celebrating emotional clarity—slice by slice.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- In a large bowl, mix oil, honey, eggs, and drained pineapple. Stir well.
- Add grated carrots, coconut, walnuts, and raisins to the wet mixture.
- Gently stir in the dry ingredients until fully combined.
- Divide batter evenly between pans. Bake for 45 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- To make the frosting, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla. Beat again.
- 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.