Every family has that one person who makes magic no matter the food they touch.

I’m fortunate that there are a lot of good cooks in mine.

Family gatherings center pretty heavily around food, and I have one great-aunt who knocks everything out of the park every time she brings something to share.

Several summers back, my grandparents were hosting one of their shindigs. I can’t remember the headcount, but it was hefty.

Sitting off to the side was my aunt with a 9×13 pan in front of her.

“Hey, this looks really good. What is it?” I asked, cutting a generous helping.

I knew it was a confection with probably cream cheese frosting on top.

“Just something I threw together,” she said.

I bit in, getting a mouthful of carrots, sugar, spice and walnuts.

It was a perfect carrot cake.

I’m not one to add any kind of nut into food except hummingbird cake, but this was good.

Naturally, I went for seconds.

At that specific family get-together, it was summer and she made this spicy, fall-time cake for my grandpa, her big brother.

“It’s his favorite cake that I make,” she said.

I immediately asked for the recipe, and she said, “Well, it’s easy but I’ll send it to you. I love a dump cake.”

She sent the directions a few weeks later and, sure enough, it was a list of ingredients.

“Um, what’s this? Do I have to sift anything?” I asked.

“Nope. Just dump it all in a bowl and mix it,” my aunt said.

Growing up, there were so many failed attempts at cookies and cakes where the dough or batter came out too soupy or lumpy, but it was because I didn’t know to cream butter and sugar, beat in eggs and vanilla, and gradually add in the dry ingredients.

This threw me for a loop.

Giving it a try, I got out a large mixing bowl and added the ingredients, then started mixing it with a large wooden spoon.

At first, I felt those pangs of anxiety because this was too much oil and it was just sitting on top of everything else.

Then in the blink of an eye, the concoction in the bowl started looking like actual cake batter.

Nope, now it’s thick and not runny like cake batter. Did I overmix it? There’s no way my arms are that strong.

I decided to forge on. The batter went into a 9×13, and into the oven.

For about 20 minutes, I was nervous. Then the smell filled the kitchen.

A mouthwatering smell of carrots and cinnamon.

Once the cake was done, I threw a cream cheese frosting together with my faithful Kitchenaid mixer.

This was an almost perfect cake.

Give this seemingly foolproof cake a try. When it’s mostly cooled, but still has a little warmth to it, generously add cream cheese frosting and eat your masterpiece warm.

Carrot cake

2 cups sugar

3 eggs

2 ¼ cup flour

1 teaspoon baking soda

2 cups shredded carrots

8 ounces crushed pineapple

1 ½ cups oil

2 teaspoons vanilla

2 teaspoons cinnamon

Pinch of salt

1 ½ cups flaked coconut

1 cup chopped walnuts (optional)

Prepare 8×8 baking pan (Or use a 9×13 — this is just what I use)

Preheat oven to 350 degrees.

Put all the ingredients in a bowl and mix.

Pour cake batter into the prepared pan.

Bake until done. (Start with 28 minutes.) Test by inserting a toothpick in the center. If it comes out clean, it’s done.

Cream cheese frosting

8 ounces cream cheese, softened

½ cup butter, softened

4 cups powdered sugar

Splash of vanilla

Using mixer, beat the cream cheese and butter.

Add vanilla.

Slowly add powdered sugar until combined.

Spread on the carrot cake.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.