With a fabulous spice flavor, super moist crumb, and smooth cream cheese frosting, this is truly the best carrot cake. Use brown sugar, just a hint of cocoa powder, and walnuts for deeper flavor. This recipe comes from the queen of cakes, Maida Heatter, and it is fabulous.
First, steam the raisins. Place them in a steamer basket or small strainer in a pot with a bit of water in the bottom. (The water shouldn’t touch the raisins.) Boil over high heat for 10 minutes, then remove from heat and set aside.
Preheat the oven to 350°F and prepare three 9-inch cake pans. Either butter and flour the pans or use the baking spray with the flour in it and line the bottom with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cocoa. Set aside.
In a separate bowl, beat the eggs just to mix.
Add the sugars, vanilla and oil. Beat until fully incorporated.
Stir in the dry ingredients until just combined.
Stir in the carrots, raisins, and walnuts if using.
Divide batter between the 3 prepared pans and spread to even it out.
Bake for 35-40 minutes. The edges should be just pulling away from the pan and the top should spring back when lightly pressed.
Cool for 2-3 minutes before inverting onto a wire rack. Cool completely and then freeze right on the wire racks. They are too moist to handle at this point otherwise. Freeze for at least an hour before assembling the cake. However, once frozen, you can wrap them in plastic wrap and freeze for up to 3 months.
Frosting
Beat together the cream cheese and butter until smooth and fluffy.
Add the powdered sugar and vanilla and mix in on low until incorporated. Then turn the mixer to high and beat for until smooth.
Assembly
Place a frozen cake layer on your cake plate. Spread about ⅔ cup of frosting over the cake.
Repeat with the next layer, more frosting and the final cake layer.
Spread remaining frosting over the sides and top of cake.