The Happy Baker: A Dater’s Guide to Emotional Baking is a collection of recipes — most of which are unique to Erin Bolger’s rural upbringing — matched with her own personal dating stories.

Each story is accompanied by Erin’s easy-to-follow favourite recipes; some passed down from family and others her own twist on originals. All are tried, tested, true. She may not have always followed her Mom’s dating advice, but she did follow her Mom’s baking instructions, which always had a happy ending.

The Happy Baker: A Dater’s Guide to Emotional Baking is available in select Chapters locations (call your local bookstore to check) and online at

In the meantime, Metro borrowed this sumptuous (and sassy) recipe from the Happy Baker herself:

You Can Kiss My Triple Decker Carrot Cake Goodbye
It isn’t yours for the taking anymore.

• 2 cups all purpose flour
• 2 tsp. baking powder
• 1 ½ tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 cups sugar
• 1 ½ cups vegetable oil
• 4 eggs
• 2 cups finely grated carrots
• 1 can crushed pineapple, drained
• 1 cup walnuts, chopped
• 1 cup coconut

Preheat oven to 350 F (175 C) Grease and flour three 9-inch round cake pans.

In a large mixing bowl sift together flour, baking powder, baking soda, salt, and cinnamon.

Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer.

Stir in carrots, pineapple, chopped nuts, and coconut.

Pour into prepared pans. Bake in preheated oven for 35 minutes or until centre is set.

Cream Cheese Icing


• ½ cup butter, softened
• 8 oz. package cream cheese, softened
• 500 g. icing sugar
• 1 tsp. vanilla
• ¼ cup toasted coconut for decorating

Cream together the butter and cream cheese. Add the vanilla. Stir in the icing sugar.

Spread evenly on the top of the first layer, add the second layer, spread evenly on that layer. Add third layer spread icing evenly all over cake. Spinkle with toasted coconut.