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225g unsalted butter, at room
temperature, plus more for greasing the pan
2 cups (290g) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1⅓
(200g) packed light brown sugar
½ cup (100g) sugar
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
4 cups (725g) finely shredded carrots
4 large eggs, lightly beaten
½ cup (115g) canola, vegetable, or other
neutral oil
Lime-Cream Cheese Frosting:
1 cup (135g) raisins
½ cup (115g) dark rum
335g cream cheese, at room temperature
130g sugar
½ teaspoon salt
1 tablespoon grated lime zest
1 tablespoon fresh lime juice
1⅔
cups (380g) sour cream, at room temperature
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Method:
To make the carrot cake: Butter a
10-inch round cake pan, line the bottom with parchment paper and
butter the parchment paper. Set aside. Sift together the
flour, baking powder and baking soda and set aside. Put the
butter, brown sugar, sugar, cinnamon, nutmeg and salt into the bowl of
an electric mixer fitted with the paddle attachment and beat on
medium-high speed until the mixture is light and fluffy, about 10
minutes. Scrape down the sides and bottom of the bowl.
Turn the speed to low and slowly add the sifted dry ingredients,
mixing until no traces of flour remain. Add the carrots and mix
until evenly distributed, then turn the speed to medium-low and add
the eggs, mixing until incorporated. Fold in the oil. Pour
the batter into the prepared pan. Bake until a tester inserted
in the center comes out clean, about an hour. Cool in the pan
for 5 minutes, then invert onto a cooling rack, peel off the parchment
paper and cool completely. Meanwhile, make the cream cheese
frosting: Put the raisins in a small bowl and cover with the
rum. Soak at room temperature for at least 30 minutes.
(The raisins can be soaked for as long as overnight). Put the
cream cheese, sugar and salt into the bowl of the mixer fitted with
the paddle attachment. Beat on medium-high speed until the
mixture is light and fluffy, about 7 minutes. Fold in the lime
zest, lime juice and sour cream until incorporated. Cover and
refrigerate until cold and stiff enough to spread, about 30 minutes.
Using a long serrated knife, cut the cake horizontally into 3 even
layers. Place the bottom layer on a cake plate and spread
one-third of the frosting evenly over it. Scatter half the
raisins on top, and set another cake layer on top. Frost with
half of the remaining frosting, scatter the remaining raisins on top,
and set the last cake layer on top. Frost the top layer, and
refrigerate the cake until set, at least an hour or as long as
overnight. Serve chilled.
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