<p> This started life as the carrot cake recipe from <em>The America&#39;s Test Kitchen Family Cookbook</em>, Revised Edition. And then Anne tweaked it. Heavily.</p> <div id="outline-container-headline-1" class="outline-2"> <h2 id="headline-1"> Carrot cake </h2> <div id="outline-text-headline-1" class="outline-text-2"> <div id="outline-container-headline-2" class="outline-3"> <h3 id="headline-2"> Ingredients </h3> <div id="outline-text-headline-2" class="outline-text-3"> <ul> <li>2 ¹⁄₂ cups spelt flour (all-purpose flour is acceptable)</li> <li>1 ¹⁄₄ teaspoons baking powder</li> <li>1 teaspoon baking soda</li> <li>1 ¹⁄₄ teaspoons cinnamon</li> <li>¹⁄₂ teaspoon fresh grated nutmeg</li> <li>¹⁄₈ teaspoon ground cloves</li> <li>¹⁄₂ teaspoon salt</li> <li>4 extra large eggs</li> <li>1 ¹⁄₄ cups light brown sugar</li> <li>³⁄₄ cup granulated sugar</li> <li>1 ¹⁄₂ cups coconut oil (melted)</li> <li>1 ¹⁄₂ cups walnuts, toasted and chopped</li> <li>1 cup raisins</li> <li>2 pounds carrots, washed and grated (use a food processor, seriously)</li> </ul> </div> </div> <div id="outline-container-headline-3" class="outline-3"> <h3 id="headline-3"> Recipe </h3> <div id="outline-text-headline-3" class="outline-text-3"> <ol> <li>Make sure the oven rack is in the middle position and preheat the oven to 350 degrees.</li> <li>Lightly coat a 9x13 cake pan with butter then line the bottom with parchment paper.</li> <li>Whisk the flour, baking powder, baking soda, spices and salt together in a large bowl and set aside.</li> <li>Whisk the eggs and sugar together in a <strong>very</strong> large bowl until frothy and the sugar is dissolved, 1 to 2 minutes with an electric hand mixer.</li> <li>Continue whisking the eggs and sugar as you add the oil, until the mixture is completely emulsified, about a minute.</li> <li>Gently whisk the flour mixture in until there are no streaks left.</li> <li>Stir in the carrots, walnuts and raisins. This will be an upper body workout.</li> <li>Pour the batter into the prepared pan and smooth the top.</li> <li>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.</li> <li>Let the cake cool in the pan on a wire rack, about 2 hours.</li> <li>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.</li> </ol> </div> </div> </div> </div> <div id="outline-container-headline-4" class="outline-2"> <h2 id="headline-4"> Icing </h2> <div id="outline-text-headline-4" class="outline-text-2"> <div id="outline-container-headline-5" class="outline-3"> <h3 id="headline-5"> Ingredients </h3> <div id="outline-text-headline-5" class="outline-text-3"> <ul> <li>8 oz cream cheese, softened</li> <li>5 tablespoons unsalted butter, softened</li> <li>1 tablespoon plain yogurt</li> <li>¹⁄₂ teaspoon vanilla extract (you can be liberal here)</li> <li>1 ¹⁄₄ cups confectioner&#39;s sugar</li> </ul> </div> </div> <div id="outline-container-headline-6" class="outline-3"> <h3 id="headline-6"> Recipe </h3> <div id="outline-text-headline-6" class="outline-text-3"> <ol> <li>Blend the cream cheese, butter, yogurt and vanilla until combined, 5 to 10 seconds.</li> <li>Add the confectioner&#39;s sugar and continue to blend on low until smooth, scraping the bowl as needed, 15 to 30 seconds.</li> <li>Spread icing on cooled cake.</li> </ol> </div> </div> </div> </div>