Directions
- 1Grease two 9-inch round cake pans and line the bottom with parchment paper.
- 2Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, ½ cup of dark brown sugar, and ½ cup of light brown sugar in a bowl.
- 3Add 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, 2 teaspoons of baking soda, and ½ teaspoon of fresh grated nutmeg.
- 4Whisk until thoroughly combined.
- 5In a separate bowl, crack in four large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
- 6While constantly whisking, stream in 1¼ cups of vegetable oil.
- 7Transfer the dry ingredients to a large bowl.
- 8Whisk in the egg mixture; add ¼ cup of whole milk if needed.
- 9Add ⅓ cup of golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
- 10Fold until thoroughly combined.
- 11Divide the batter evenly among the two cake pans and bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted comes out clean.
- 12Remove cakes from oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack to cool completely.
- 13While cakes are cooling, make the frosting: beat 8 ounces of full-fat cream cheese on high speed until creamy and smooth.
- 14Add 1¾ cups of powdered sugar and beat until thoroughly combined and smooth.
- 15While continuing to mix on high speed, stream in ¼ cup of heavy cream and a pinch of salt.
- 16Beat on high speed until thoroughly combined and thick (about 30 seconds).
- 17Cover with plastic wrap and refrigerate until the cakes are done.
- 18Once cakes are completely cooled, flatten the top of one cake by slicing a thin layer off. Add half of the frosting, spread it out towards the edges, but not completely.
- 19Carefully layer on the other cake, allowing the weight to press the frosting out towards the edges.
- 20Add the other half of frosting to the top of that cake, spread it out to the edges, and finally, add some additional crushed pecans.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 0.5 cup dark brown sugar
- 0.5 cup light brown sugar
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 0.5 teaspoon fresh grated nutmeg
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups vegetable oil
- 0.33 cup golden raisins
- 3 cups grated carrots
- 1 cup pecans or walnuts
- 8 ounces full fat cream cheese
- 1.75 cups powdered sugar
- 0.25 cup heavy cream
- 1 pinch salt
Equipment
9-inch round cake pansparchment paperwhiskhandheld mixerbox grater
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