Grandma Betty used to make this on the first warm weekend of the year. I finally got her to share her secret step and it completely changes the texture.

Variations & Tips
For a slightly lighter version, you can use reduced-fat cream cheese and substitute half-and-half or even a splash of orange juice for some of the milk in the frosting, which adds a bright flavor that plays nicely with the carrot and pineapple. If you don’t care for nuts or have allergies in the family, simply leave out the walnuts or pecans and add a bit more shredded carrot or coconut for texture. To give the cake a little extra spice, stir 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the prepared cake batter before baking. For a more colorful look—especially if you’re serving this at Easter—fold a few tablespoons of finely diced, well-drained maraschino cherries into the batter or sprinkle them over the frosted top; they’ll create pretty red and pink speckles in each slice. You can also swap the sweetened condensed milk for a flavored version, like caramel or dulce de leche, for a deeper, toffee-like sweetness. If you prefer individual servings, bake the cake in two 8-inch square pans and poke and soak both; one can be frosted and served right away while the other is wrapped well and frozen (without frosting) for up to a month, ready to thaw, frost, and serve when company drops by.