Rum-Raisin Carrot Cake

Preparation

1. Step 1

   Put raisins in a small bowl or airtight container and pour in the rum. Cover and let sit at room temperature for at least 8 hours, or overnight. (If you’re short on time, heat the rum-raisin mixture in the microwave for about 1 minute and let cool to room temperature. The raisins won’t absorb as much liquid as they would overnight, but that will kickstart the rum soak.)

2. Step 2

   When you’re ready to bake, heat the oven to 350 degrees. Spread the chopped walnuts on a rimmed baking sheet and toast for 10 minutes, until fragrant; set aside to cool completely. Meanwhile, grease two 9-inch cake pans with oil, and line the bottoms with parchment paper. Grease the exposed side of the parchment as well and set aside.

3. Step 3

   In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda and salt.

4. Step 4

   Strain the raisins and place in a small bowl; save the rum in a separate container and set aside. In a separate medium bowl, mix together the carrots, toasted walnuts, pineapple, fresh ginger and ¾ cup of the rum-soaked raisins. (The leftover raisins will be used in assembling the cake.)

5. Step 5

   In a large bowl, whisk together the oil, granulated sugar and dark brown sugar until the mixture is no longer lumpy, about 1 minute. (You can also do this in the bowl of a stand mixer fitted with a paddle attachment.) Add the eggs one at a time, whisking thoroughly for about 30 seconds after each addition, until the mixture visibly thickens and lightens in color. Add 1 tablespoon of the reserved rum and whisk to incorporate.

6. Step 6

   Whisk in the dry ingredients until no dry streaks remain, and then fold in the carrot mixture, taking care to scrape down the sides of the bowl to fully incorporate everything.

7. Step 7

   Divide the batter evenly among both cake pans (about 3¼ cups/815 grams per pan) and bake for 30 to 35 minutes, switching the position of the pans halfway through, until the tops of the cakes are springy to the touch and a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pans, and then invert the layers onto a wire rack to cool completely, at least 45 minutes.

8. Step 8

   While the cake layers cool, make the frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric hand mixer, beat the butter until spreadable. Add the powdered sugar and salt and begin beating together on low speed until the sugar has fully incorporated into the butter. Increase the speed to medium-high and beat for another minute until the mixture is homogeneous. Add the lemon zest and 3 tablespoons of the reserved rum and beat until very smooth, 1 to 2 minutes. On medium-low speed, add the cream cheese a couple tablespoons at a time, making sure to beat thoroughly after each addition until it has completely disappeared into the mixture. Scrape down the sides of the bowl as needed and continue until all the cream cheese is incorporated.

9. Step 9

   When ready to assemble, invert one cake layer onto a platter, flat side up. Spread about half of the frosting evenly over the layer and sprinkle the remaining rum-soaked raisins on top, pressing the raisins into the frosting. (This will make for more cohesion between the layers.) Place the other cake layer on top (flat side down, so that the two flattest surfaces are meeting in the middle) and spread the remaining frosting on top. Adorn with chopped candied ginger, if desired. Let sit at room temperature if enjoying within a couple hours, or refrigerate the cake until ready to serve. Store any leftover cake tightly covered in the fridge for up to 4 days.