This started life as the carrot cake recipe from The America’s Test Kitchen Family Cookbook, Revised Edition. And then Anne tweaked it. Heavily.
- 2 1⁄~2~ cups spelt flour (all-purpose flour is acceptable)
- 1 1⁄~4~ teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄~4~ teaspoons cinnamon
- 1⁄~2~ teaspoon fresh grated nutmeg
- 1⁄~8~ teaspoon ground cloves
- 1⁄~2~ teaspoon salt
- 4 extra large eggs
- 1 1⁄~4~ cups light brown sugar
- 3⁄~4~ cup granulated sugar
- 1 1⁄~2~ cups coconut oil (melted)
- 1 1⁄~2~ cups walnuts, toasted and chopped
- 1 cup raisins
- 2 pounds carrots, washed and grated (use a food processor, seriously)
- Make sure the oven rack is in the middle position and preheat the oven to 350 degrees.
- Lightly coat a 9×13 cake pan with butter then line the bottom with parchment paper.
- Whisk the flour, baking powder, baking soda, spices and salt together in a large bowl and set aside.
- Whisk the eggs and sugar together in a very large bowl until frothy and the sugar is dissolved, 1 to 2 minutes with an electric hand mixer.
- Continue whisking the eggs and sugar as you add the oil, until the mixture is completely emulsified, about a minute.
- Gently whisk the flour mixture in until there are no streaks left.
- Stir in the carrots, walnuts and raisins. This will be an upper body workout.
- Pour the batter into the prepared pan and smooth the top.
- Bake until a wooden skewer inserted in the center of the cake comes out clean, assume a minimum of 50 minutes. Rotate the pan halfway through baking.
- Let the cake cool in the pan on a wire rack, about 2 hours.
- Run a paring knife around the perimeter of the pan, invert the fake onto the rack, peel off the parchment paper, then invert the cake again onto a serving platter.
- 8 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon plain yogurt
- 1⁄~2~ teaspoon vanilla extract (you can be liberal here)
- 1 1⁄~4~ cups confectioner’s sugar
- Blend the cream cheese, butter, yogurt and vanilla until combined, 5 to 10 seconds.
- Add the confectioner’s sugar and continue to blend on low until smooth, scraping the bowl as needed, 15 to 30 seconds.
- Spread icing on cooled cake.