Carrot Cake with Cream Cheese Frosting
INGREDIENTS
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1 tablespoon unsalted butter, for greasing the pans
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2 cups unbleached all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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3/4 teaspoon fine sea salt or table salt
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2 teaspoons ground cinnamon
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1/2 teaspoon freshly grated nutmeg
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1/4 teaspoon ground allspice
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2 cups packed light brown sugar
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4 large eggs, at room temperature
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1 cup safflower or canola oil
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1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
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2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
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2/3 cup dark or golden raisins
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2 (8-ounce) packages cream cheese, chilled
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11 tablespoons unsalted butter, softened at room temperature
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1 1/3 cup confectioners' sugar, sifted after measuring
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1 tablespoon pure vanilla extract
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Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks
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