If you haven't already guessed, the blog title is a play on words for the best carrot cake I've ever eaten. It's different from most carrot cake recipes I've seen. One, it doesn't use pineapple. Two, it uses brown sugar instead of white. Three, instead of being flavored only with cinnamon, it also uses nutmeg and cloves. Speaking of spices, check your spices ahead of time to make sure they're good. If they have little or no aroma, throw them out and buy new ones. If you can't smell them, you won't be able to taste them either.
Before you start mixing anything, do the chopping, grating, sifting and measuring. Once you've done all this, making the cake is, well, a piece of cake!
Finely chop some of the walnuts and coarsely chop the rest.
Sift some flour and then measure out three cups. Sift the flour again with the baking powder and salt. Sifting removes any lumps, helps blend ingredients and incorporates air which makes the ingredients lighter.
Measure the remaining ingredients. Unlike white sugar which is spooned into a measuring cup and leveled off, brown sugar needs to be packed into the measuring cup. When it's removed, the brown sugar will retain the shape of the cup.
Grease three 9-inch round cake pans. Instead of flouring the pans, divide the finely chopped walnuts between the three pans. The walnuts take the place of the flour and add some texture to the layers. It will also play a role when it comes time to assemble and frost the cake.
Divide the batter evenly between the three pans. I use a large cookie scoop to put equal amounts of batter in each pan.