Triple-layer Carrot Cake with Cream Cheese Frosting

Name: Triple-layer Carrot Cake with Cream Cheese Frosting
Yield: Makes 10 servings
Ingredients: 2 cups granulated sugar; 1 1/2 cups vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; 3 cups finely grated peeled carrots (about 1 pound); 1/2 cup chopped pecans (about 1 1/2 ounces); 1/2 cup raisins; 4 cups confectioners’ sugar; 2 (8-ounce) packages cream cheese, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 4 teaspoons pure vanilla extract; Special equipment: 3 (9-inch) round cake pans with 1 1/2-inch sides

November 7, 2012

This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994 Bon Appétit column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.

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