Carrot Cake

I broke my mixer the other day, so new recipes have been slow-coming.  This Carrot Cake is from The Gardener's Table, my bible book of the cycle of gardening, cooking and composting.  I love it.  Here is the recipe. 

Side note: I did not make two layers of cake-- I just sliced one layer through the middle and halved my icing, so my cake is only half of what this recipe produces. 

1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated carrots
1/2 cup raisins
1 cup chopped walnuts

Icing: blend together 8 ounces cream cheese at room temperature, 1/2 cup unsalted butter at room temperature, 4 cups sifted confectioner's sugar, 1 teaspoon vanilla extract and milk, as needed.

1. Preheat the oven to 325 degrees.  Grease, flour and line two 9-inch round cake pans with parchment paper.
2.  In a large bowl, combine the oil and sugar.  Beat in the eggs until well blended, about 1 minute.  Combine the dry ingredients together and add to the oil mixture.  Mix until incorporated and add the carrots, raisins and walnuts.  Mix again.
3.  Pour the batter into the prepared pans.  Bake for 30 minutes, or until springy to the touch.  While cakes cool, make the icing.  Beat until light and fluffy and spreadable.
4.  Depan when cakes are cool, then freeze the layers.  After 30 minutes, remove layers from freezer and, if necessary, level the tops by trimming with a large, serrated knife. 
5.  Lay one layer, leveled side up, on a large dish.  Spread top with 1 cup icing and place the other layer, cut-side down, on top.  Skim coat the entire cake with a very thin layer of the cream cheese icing.  Refrigerate for 30 minutes to let the icing harden.
6.  Ice the rest of the cake.  It will last for 3 days in the fridge.

This is a very moist cake, with a perfect balance of delicious icing, raisins, carrots and nuts.  Enjoy!