This is without a doubt the best Carrot Cake I've ever eaten. The gooey cream cheese frosting has been replaced with a simple rum-infused glaze.The cake will store at room temperature for up to 5 days. The longer it sets the better it gets.
It is said that in 1783, George Washington was served Carrot Cake in a tavern in lower Manhattan to mark British Evacuation Day. It was not until the 1960's that this cake was slathered in the frosting we know today.
You will be sending me hugs for this one.
3 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup walnuts, chopped
1 cup raisins
5 large eggs, room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
1 pound carrots, peeled and rated, use your food processor
1/2 cup dry white wine or dry vermouth
1 cup confectioners' sugar
2 tablespoons buttermilk
1 teaspoon rum, light or dark
1. For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Whisk 3 cups flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Toss the walnuts, raisins, and 2 teaspoons flour in a small bowl until well coated.
2. With an electric mixer at medium high speed, beat the eggs and granulated sugar until combined. Reduce the speed to medium and slowly add the oil until incorporated. Increase the speed to high and beat until the mixture is light and creamy. Using a rubber spatula, stir in the flour mixture, the walnuts and raisins, and carrots until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool the cake in the pan for 30 minutes, then turn out onto a rack to cool completely, at least 1 hour.
3. For the topping: Brush the vermouth over the cake until it is absorbed. Whisk the confectioners' sugar, buttermilk, and rum in a medium bowl. Drizzle over the cake. Serve. (The cake can be stored at room temperature for up to 5 days.)