Ingredients
  • cloves, ground, pinch
For the cake:
  • 6 eggs, extra-large
  • 2 1/4 cups olive oil, vegetable or
  • 3/4 cups plus 1 tablespoon sugar, granulated
  • 3/4 cup brown sugar, lightly packed light
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon, ground
  • 3/4 teaspoon nutmeg, ground
  • 3/4 teaspoon salt, kosher
  • 1 1/2 pound carrots, peeled and finely grated
  • 3/4 cup raisins, golden (optional)
  • 3/4 cup pecans, chopped (optional)
For the cream cheese frosting:
  • 4 cups confectioners sugar
  • 1 package cream cheese, (8-ounce) at room temperature
  • 2 sticks butter, (1 cup), softened
  • 1 tablespoon vanilla extract, pure
Preparation

For the cake, preheat the oven to 350˚F. Grease and flour two 9-inch round cake pans.

With a hand or stand mixer, mix the eggs and oil. Add the sugars and mix well. In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using). Add the flour mixture to the sugar mixture and mix well. Add the carrots (and raisins and nuts, if desired) and mix until incorporated.

Divide the batter evenly between the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. (If making ahead, cover and refrigerate; re-whip before using.)

Spread the frosting over each cooled cake layer, then assemble the carrot cake.

Excerpt from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman. Copyright © 2015 by Duff Goldman. Used with permission by William Morrow Cookbooks. All rights reserved.