Forever Carrot Cake

Jim and I had carrot cake at our wedding, so this recipe is especially significant to us. I think it strikes a nice balance between deep and spicy and light and fluffy. This recipe makes a beautiful double-layer cake. Don’t be afraid to put a generous smear of Cream Cheese Frosting between the layers, because there is more than enough to frost the whole cake. The spices really set up overnight, so this cake tastes best the next day. If you can’t wait, though, I don’t blame you.
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon salt
½ cup oil
½ cup brown sugar, packed
½ cup sugar
2 cups fi nely grated carrots
1 cup applesauce
cup milk
1 teaspoon vanilla
cup walnuts
cup raisins
1 recipe Cream Cheese Frosting
Preheat the oven to 350 degrees. Grease and fl our the sides and bottoms of two 9-inch cake pans and line the bottoms with parchment paper.
In a small bowl, combine fl our, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, combine oil, sugar and brown sugar. Add carrots, applesauce, milk and vanilla and mix well. Add dry ingredients to wet ingredients in two batches, then stir in nuts and raisins until just mixed. Divide batter between the two pans.
Bake for 25 to 28 minutes, until cakes are golden and a toothpick comes out clean. Cool on cooling racks in the pans for 20 minutes, run a knife around the outside of the cakes, then inver t the pans and fi nish cooling cakes directly on racks. Spread a thick layer of Cream Cheese Frosting between cooled cakes and frost the top and sides. Store leftover cake covered in the fridge.
Yield: 1 DOUBLE-LAYER CAKE, 8 TO 10 SLICES
Prep time: 30 MINUTES