Carrot Cake Recipe
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
3/4 tsp ground ginger
1/4 tsp all spice
3/4 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 teaspoon salt
4 large eggs
2 cups sugar
1/4 cup brown sugar
3/4 cup vegetable oil
1 cup + 2 tbsp buttermilk
2 1/2 teaspoon vanilla extract
1 cup pineapple, crushed/chopped
2 cups carrots, grated or shredded
1 1/2 cups loosely packed shredded, sweetened coconut
1 cup chopped walnuts or pecans or both
3/4 cup raisins (soaked in boiling water then drained and dried, to plump)
1/4 cup buttermilk
1/2 C sugar
4 tbsp butter
1 tsp vanilla extract
Cream Cheese frosting and walnuts/pecans or coconut to decorate the outside of the cake
Preheat the oven to 350ºF.
Generously butter or spray two 9-inch round cake pans, each about 1 ½ inches deep. In a mixing bowl, sift together the flour, baking soda, spices and salt. In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate.
Add the pineapple, carrots, raisins, coconut and nuts and mix well, then add the flour and fold into the batter with a rubber spatula. Divide the batter evenly between the cake pans.
Bake on the center rack of the oven for about 25-40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
Instructions for the Glaze, if using:
While the cake is baking, mix together the sugar, buttermilk, butter until well blended in a small saucepan. Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves. Remove the pan from the heat and whisk in the vanilla. Set aside and cover to keep warm.
Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not poke holes deeper than halfway through the cakes. Whisk the glaze and pour it evenly over the cake layers.
Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled. Frost and decorate as desired,