Yield:Yields one 9-inch layer cake.
服务：服务十二至14。
This is the iconic, all-American layer cake that most of us picture when we think carrot cake: packed with shredded carrots, chopped walnuts, and raisins, warmed with sweet spice, and slathered with cream cheese frosting.
将架子放在烤箱的中心，然后将烤箱加热至350°F。将两个9×2英寸圆形蛋糕盘的侧面轻轻油和面粉，敲出多余的面粉。用羊皮纸将平底锅的底部衬入。
In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
烘烤，直到轻轻按下蛋糕的顶部弹出，插入中心的蛋糕测试仪清洁了28至30分钟。
在架子上冷却锅15分钟。绕锅的内边缘跑一把刀，以松开蛋糕，将它们倒在架子上，取下锅，小心地剥去羊皮纸。将蛋糕放在一旁以完全冷却，然后再进行糖霜。
小心地将一个蛋糕倒置在一个大的平板上。使用金属刮刀，均匀地将约1-1/2杯糖霜散布在蛋糕顶部。顶部剩下的蛋糕层，倒置。将薄层（约1/3杯）的糖霜撒在整个蛋糕上，以密封任何碎屑，并填补两层之间的任何间隙。冷藏，直到糖霜变冷而坚固，大约20分钟。将整个蛋糕撒上剩余的糖霜。有关如何冻结层蛋糕的更多提示，请观看我们的视频。
将蛋糕冷藏至少4小时或最多2天。最好将蛋糕稍微冷藏或在室温下送达。
提前提示
这个潮湿的蛋糕的味道只会随着时间的推移而改善，因此请随时烘烤和冻结蛋糕，直到前几天。
真的很好的胡萝卜蛋糕。我将面糊中的糖减少了25％（少1/2杯），并用4汤匙黄油（与食谱中的24汤匙）使用Mascarpone（代替了奶油奶酪），并省略了糖霜中的盐。由此产生的蛋糕仍然很甜，湿润，糖霜仍然很美味（但卡路里却大大减少！）
Fab. I made it for my coworker who gave me a KitchenAid stand up mixer that she has never used. (Yep, you read that right). As payment, she wanted a carrot cake (easy!), and I made this one. I gave it to her at work where she immediately donated it to the office Halloween party. It was a sensation! It caused so much commotion that I was embarrassed for the party organizer whose Duncan Hines cake no one wanted to eat. I had more than one person say, "this is the best carrot cake that I have ever had." I did add a bit more carrots, walnuts, and spice than what's on the recipe but kept raisins and everything else the same. It's yummy!
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