One of the first jobs I had was as a telemarketer in New York City. I worked in a large downtown building in a vast room filled with young people making phone calls from lists torn out of the phone book. It was a friendly and raucous atmosphere, with much joking between calls.
We worked on weekdays only, and every Friday afternoon one person or another brought in a cake to share. I was astonished by one cake in particular — a magnificent carrot cake with cream cheese frosting. The baker of it shared the handwritten recipe with me. If it came from a cookbook — and it probably did — there was no record of which one.
The cake is dense and richly flavored with pineapple, walnuts, and coconut along with a generous amount of grated carrot. It’s exceptionally moist with buttermilk, applesauce, and eggs. Fresh orange juice and orange zest in the cream cheese frosting enhance the fruity flavor of the cake.
Best of all, this cake will feed a crowd. It can be baked ahead of time and frozen. Defrost it in the refrigerator overnight, frost in the morning, and refrigerate again to allow the frosting to set and firm up. Cut into small squares or circles, it will provide a treat for up to 24 happy people. 
