This rich, moist, decadent, warm and spicy cake was everything I needed it to be. I dove into a piece as soon as I possibly could and shared the wealth with friends. If you’re looking to celebrate or impress any time soon, make this beauty for sure.
Top tips from me:
1) First things first, I couldn’t find any freshly grated nutmeg, so I subbed in ground mace, which is actually made from nutmeg anyways and has a similar flavor.
2) My grater only has a very small size and a very large size so I did a combination to make sure my carrots weren’t too small.
3) I’d stick to the shorter side of baking time to avoid drying out the cakes. 35 minutes was the perfect amount of time for me.
4) The recipe did call for the domed sides to be down, however, that proved to not work for me when it came to frosting and my cake then split later from the uneven bottom. I would recommend trimming the dome off of one of the layers and putting that on the bottom, then when adding the next layer on top, make sure to put the domed side on top. Otherwise, your cake may dome a lot like mine and later split or have large gaps on the bottom. I discreetly covered up that gap with some piping but it was a bit empty there.
5) I am usually terrible at frosting and piping, though I’m working on getting better at that. I have this
OXO icing knife set, though, that made it so much easier to apply an even layer with less flaws. I would recommend using some similar knife or spatula for ease.
6) Feel free to add some swirls like Mark suggested, pipe some swirls or sprinkle walnuts on top like I did. Go wild!
Excluding the eight or so hours I froze the cakes, this took about two and a half hours. The golden raisins and walnuts need some care before making the cake batter, and then decorating the cake does take some time. It’s your typical layer cake that will serve at least 8 slices.
Nonstick spray — parchment paper — 1/2 cup golden raisins — 1 cup water — 1 cup chopped walnuts — 1 lb carrots, peeled and coarsely grated — 1 cup buttermilk, room temperature — 2 1/2 cups all-purpose flour — 2 tsp ground cinnamon — 2 tsp ground ginger — 1/2 teaspoon freshly grated nutmeg — 2 tsp baking powder — 1 1/2 teaspoons kosher salt, plus a pinch for the frosting — 3/4 teaspoon baking soda — 4 large eggs — 1 cup granulated sugar —3/4 cup dark brown sugar —3 tsp vanilla extract, 2 for cake and 1 for frosting — 3/4 cup vegetable oil — 12 oz cream cheese, room temperature — 3/4 cup unsalted butter, room temperature — 4 cups powdered sugar
Did you make this recipe and love it? Have any suggestions? Leave a comment!