1/2 cup golden raisins
1/4 cup chopped candied (crystallized) ginger
2 tablespoons Grand Marnier or other orange liqueur or OJ if you don’t like alcohol
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 cups grated peeled carrots (about 1 pound)
2 (8-ounce) packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons Madagascar vanilla bean creme fraiche or vanilla yogurt
1 teaspoon vanilla powder or extract
grated zest of 1 orange
3 cups powdered sugar
- Preheat oven to 325°F. Lightly spray three 9-inch cake pans with no-stick baking spray. Line bottom of pans with waxed paper. Lightly spray waxed paper.
- In small bowl, toss raisins, ginger and grand marnier; set aside.
- Using electric mixer, beat sugar and vegetable oil in bowl until combined.
- Add eggs 1 at a time, beating well after each addition.
- In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- With mixer on low speed, gradually add dry ingredients.
- Stir in carrots and raisin mixture.
- Pour batter into prepared pans, dividing equally.
- Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
- Cool in pans on racks 15 minutes. Turn out cakes onto racks. Remove wax paper. Cool completely.
- Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
- Place 1 cake layer on platter. Spread with 3/4 cup frosting.
- Top with another cake layer. Spread with 3/4 cup frosting.
- Top with remaining cake layer. Spread remaining frosting in over sides and top of cake.
- Chill cake in refrigerator until ready to serve.
Cakes can be made 1 or 2 days ahead. Wrap tightly in plastic and store at room temperature.
- Category: dessert
- Method: baking
Keywords: carrot cake, cream cheese frosting, birthday, holiday, carrots, grand marnier