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Carrot Cake

Cake

Nonstick vegetable oil spray
1/2 cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil

Frosting and Assembly

12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Candied Carrot Coins (optional)

Directions

Preheat oven to 350.
Lightly coat two 9"-diameter cake pans with nonstick spray.
Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray.
If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool.
Combine carrots and buttermilk in a medium bowl.
Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl.
Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes.
Reduce speed to medium-low and gradually stream in oil.
Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth.
Fold in raisins, if using, and walnuts with a rubber spatula.
Scrape batter into prepared pans.
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes
Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute.
Beat in vanilla extract and salt.
Reduce speed to low and gradually mix in powdered sugar.
Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
Place 1 cake, domed side down, on a platter.
Spread 3/4 cup frosting evenly over top.
Place remaining cake, domed side down, on top.
Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set.
Spread remaining frosting over top and sides, swirling decoratively.
Top with Candied Carrot Coins, if desired.

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