This moist carrot cake is rich and buttery with warm spices.
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 cups light brown sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
8 large eggs, room temperature
1/2 cup vegetable oil
4 ½ cups cake flour or White Lily All Purpose Flour
4 cups (about 1 1/2 lb, 14 medium) raw carrots, finely ground, room temperature
2 cups (8 oz) toasted pecans, finely chopped
1 cup golden raisins (optional)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, salt, vanilla extract, cinnamon and nutmeg and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Beat in vegetable oil. Add the rest of the flour in 2 additions, beating on low until it just disappears. Add carrots and mix to combine. Add pecans and raisins (if using) and beat to combine. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ to 2 ¾ hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Vanilla Cream Cheese Glaze
1/2 block of cream cheese (4 oz)
4 cups powdered sugar
1 tablespoon vanilla extract
4-5 tbsp milk
1 cup whole pecans, toasted, for topping
With an electric mixer, beat cream cheese, powdered sugar, vanilla extract, and 1 tbsp milk together. Add more milk a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake and spread with a spatula. Top with whole pecans.
Note: I found the best way to grate the carrots was to peel and chop them, then use my food processor with the puree blade to chop them very fine
