The Palm's Carrot Cake

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 1/2 cups canola oil or 1 1/2 cups other vegetable oil
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 lbs carrots, grated (4 1/2 cups)
• 3/4 cup raisins
• 3/4 cup pecan pieces
• 1 1/2 lbs cream cheese, softened
• 4 ounces unsalted butter, softened
• 1 cup superfine sugar
• 1 orange, zest of, finely grated
• confectioners' sugar, for dusting

Recipe

• 1 preheat the oven to 350°f butter and flour a 10-inch round cake pan with 3-inch sides.
• 2 with electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• 3 in a large measuring cup, whisk together the oil, eggs, and vanilla.
• 4 pour the egg mixture into the dry ingredients and add the carrots.
• 5 mix on the slowest speed until evenly blended.
• 6 the batter will be very thick.
• 7 fold in the raisins and pecans.
• 8 scoop the batter into the prepared pan and smooth the top.
• 9 bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• 10 cool on a rack to room temperature.
• 11 while cake is baking, make frosting.
• 12 in a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• 13 stir in the orange zest.
• 14 run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• 15 slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• 16 (be sure cake is completely cool before you try to cut and frost it).
• 17 spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• 18 spread remaining evenly over the sides.
• 19 refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• 20 for the best flavor, allow to return to room temperature before serving.
• 21 to serve, dust generously with confectioners sugar and cut into wedges.