Carrot Cake

• 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for the pans
• 3 cups cake flour (not self-rising), sifted, plus more for the pans
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup carrot puree (see Notes)
• 1 1/2 cups buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup (packed) light brown sugar
• 4 large eggs
• 1 1/4 cups coarsely chopped pecans
• 1/2 cup golden raisins, plumped (see Notes)
• 1 (8-ounce) package cream cheese, softened
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon grated orange zest
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pound (4 cups) confectioners sugar, sifted

1. Heat the oven to 350F.
2. Grease three 9 x 1 1/2-inch round cake pans with butter.
3. Line the bottoms with rounds of parchment paper.
4. Butter and lightly flour the paper and the sides of the pans.
5. Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt into a large bowl.
6. In a medium bowl, combine the carrot puree, buttermilk, and vanilla.
7. In a large bowl, with an electric mixer, beat together the butter and granulated and brown sugars at medium speed until light and fluffy.
8. Add the eggs one at a time, beating well after each addition.
9. With the mixer on low speed, add the flour mixture alternately with the carrot mixture, beginning and ending with the flour mixture.
10. Stir in the nuts and raisins.
11. Pour the batter into the prepared cake pans.
12. Bake for 30 to 35 minutes or until a wooden pick inserted near the center of the cake comes out clean and the surface springs back when gently pressed with a finger.
13. Transfer the pans to a wire rack and let cool for 15 minutes.
14. Run a knife around the sides of the cakes to loosen.
15. Turn the cakes out and let cool completely, paper side down.
16. In a medium bowl, with an electric mixer on medium speed, beat together the cream cheese, butter, orange zest and juice, vanilla, and cinnamon.
17. Gradually add the confectioners sugar, beating until smooth.
18. Place one cake layer on a serving platter.
19. Spread with some of the icing.
20. Place a second cake layer on the first and spread with icing.
21. Place the last cake layer on top and spread the remaining icing over the top and down the sides of the cake.
22. To puree carrots, bring sliced carrots and a little water to a boil in a medium saucepan.
23. Reduce the heat, cover, and simmer until the carrots are very tender, 15 to 20 minutes.
24. Drain.
25. Puree in a food processor or mash.
26. Four medium carrots (1 1/2 cups sliced) will yield about 1 cup puree.
27. Alternatively, you can use carrot baby food, but its more expensive.
28. To plump up dried raisins, heat the raisins with 1/2 cup orange juice until the juice begins to simmer.
29. Remove from the heat and let cool.
30. Drain the raisins before adding to the cake.

unsalted butter, cake flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, carrot puree, buttermilk, vanilla, sugar, light brown sugar, eggs, pecans, golden raisins, cream cheese, unsalted butter, orange zest, orange juice, vanilla, ground cinnamon, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/carrot-cake-378052 (may not work)