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1
Heat the oven to 350F.
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2
Grease three 9 x 1 1/2-inch round cake pans with butter.
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3
Line the bottoms with rounds of parchment paper.
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4
Butter and lightly flour the paper and the sides of the pans.
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5
Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt into a large bowl.
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6
In a medium bowl, combine the carrot puree, buttermilk, and vanilla.
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7
In a large bowl, with an electric mixer, beat together the butter and granulated and brown sugars at medium speed until light and fluffy.
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8
Add the eggs one at a time, beating well after each addition.
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9
With the mixer on low speed, add the flour mixture alternately with the carrot mixture, beginning and ending with the flour mixture.
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10
Stir in the nuts and raisins.
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11
Pour the batter into the prepared cake pans.
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12
Bake for 30 to 35 minutes or until a wooden pick inserted near the center of the cake comes out clean and the surface springs back when gently pressed with a finger.
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13
Transfer the pans to a wire rack and let cool for 15 minutes.
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14
Run a knife around the sides of the cakes to loosen.
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15
Turn the cakes out and let cool completely, paper side down.
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16
In a medium bowl, with an electric mixer on medium speed, beat together the cream cheese, butter, orange zest and juice, vanilla, and cinnamon.
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17
Gradually add the confectioners sugar, beating until smooth.
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18
Place one cake layer on a serving platter.
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19
Spread with some of the icing.
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20
Place a second cake layer on the first and spread with icing.
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21
Place the last cake layer on top and spread the remaining icing over the top and down the sides of the cake.
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22
To puree carrots, bring sliced carrots and a little water to a boil in a medium saucepan.
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23
Reduce the heat, cover, and simmer until the carrots are very tender, 15 to 20 minutes.
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24
Drain.
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25
Puree in a food processor or mash.
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26
Four medium carrots (1 1/2 cups sliced) will yield about 1 cup puree.
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27
Alternatively, you can use carrot baby food, but its more expensive.
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28
To plump up dried raisins, heat the raisins with 1/2 cup orange juice until the juice begins to simmer.
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29
Remove from the heat and let cool.
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30
Drain the raisins before adding to the cake.
