Carrot Cake

Recipe information Total Time 2 hours plus cooling Yield 12 Servings

Ingredients

Cake

• Nonstick vegetable oil spray
• ½ cup (75 g) golden raisins (optional)
• 3 Tbsp. dark rum (optional)
• 1 cup (113 g) chopped walnuts
• 1 lb. carrots, peeled, coarsely grated
• 1 cup buttermilk, room temperature
• 2½ cups (312 g) all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• ½ tsp. freshly grated nutmeg
• 2 tsp. baking powder
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• ¾ tsp. baking soda
• 4 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• ¾ cup (packed; 150 g) dark brown sugar
• 2 tsp. vanilla extract
• ¾ cup vegetable oil

Cream cheese frosting and assembly

• 12oz. cream cheese, room temperature
• ¾ cup (1½ sticks) unsalted butter, room temperature
• 1 tsp. vanilla extract
• Generous pinch of kosher salt
• 4 cups (454 g) powdered sugar
• Candied Carrot Coins (optional)

Preparation

Cake Step 1 Place rack in center of oven; preheat oven to 350°. Lightly coat two 9"-diameter round cake pans with nonstick vegetable oil spray. Line bottoms with parchment paper rounds; lightly coat rounds with more nonstick vegetable oil spray. Heat ½ cup (75 g) golden raisins (if using) and 3 Tbsp. dark rum (if using) in a small saucepan over low heat just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

Step 2 Meanwhile, toast 1 cup (113 g) chopped walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine 1 lb. carrots, peeled, coarsely grated and 1 cup buttermilk, room temperature, in a medium bowl.

Step 3 Whisk 2½ cups (312 g) all-purpose flour, 2 tsp. ground cinnamon, 2 tsp. ground ginger, ½ tsp. freshly grated nutmeg 2 tsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl. Using an electric mixer (a stand mixer with paddle attachment or hand mixer with beaters will work) on high speed, beat 4 large eggs, room temperature, 1 cup (200 g) granulated sugar, ¾ cup (packed; 150 g) dark brown sugar, and 2 tsp. vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in ¾ cup vegetable oil. Add dry ingredients to wet ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape cake batter into prepared pans.

Step 4 Bake cakes, rotating pans halfway through, until a toothpick or cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto cooling rack; remove parchment. Let cool completely (about 2 hours).

Cream cheese frosting and assembly Step 5 Using an electric mixer on high speed, beat 12 oz. cream cheese, room temperature, and ¾ cup (1½ sticks) unsalted butter, room temperature, in a medium bowl until smooth, about 1 minute. Beat in 1 tsp. vanilla extract and a generous pinch of kosher salt. Reduce speed to low and gradually mix in 4 cups (454 g) powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

Step 6 Place 1 cake layer, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides of the cake with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Garnish top of the cake with Candied Carrot Coins, if desired.