Carrot Cake Recipe

Place raisins in a small bowl. Pour dark rum over them, cover, and let soak at room temperature for at least 30 minutes (or up to overnight in fridge). Drain before folding into batter, reserving 3 tablespoons soaked raisins to garnish.

Line a baking sheet with parchment. In a medium skillet over medium heat, melt butter and add granulated sugar. Stir until sugar dissolves and begins to coat the butter (about 1–2 minutes). Add walnuts and stir continuously until sugar crystallizes then melts again and coats walnuts in a glossy caramel, 3–4 minutes. Stir in salt, transfer to prepared sheet and separate pieces with a spatula. Let cool completely, then roughly chop. Reserve 1/2 cup for garnish and 1/2 cup for batter (as listed).

Place pineapple juice and sugar in a small saucepan and warm over medium until sugar dissolves. In a separate bowl, whisk egg yolks. Temper yolks by whisking in a few tablespoons of the warm pineapple mixture, then slowly whisk the warmed yolk mixture back into the saucepan.

Cook over low-medium heat, stirring constantly with a heatproof spatula, until the curd thickens and coats the spatula (about 6–8 minutes). Do not boil. Remove from heat and stir in cold butter cubes, lemon juice, and salt until smooth. Strain through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover surface with plastic wrap and chill until firm, at least 1 hour. Reserve about 1/2 cup to swirl into the cake and the rest to serve.

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a 9x13 pan) and preheat a rack in middle of oven.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg until evenly combined.

In a separate large bowl or bowl of a stand mixer, whisk together vegetable oil, applesauce, granulated sugar, brown sugar, eggs (one at a time), and vanilla until smooth and glossy, about 2–3 minutes.

Fold the dry ingredients into the wet mixture in two additions until just combined. Do not overmix. Fold in grated carrots, drained crushed pineapple, chopped walnuts (for batter), and drained rum-soaked raisins until evenly distributed.

Divide batter evenly between prepared pans and smooth tops. Optional: spoon three small dollops (about 1 tablespoon each) of chilled pineapple curd onto each pan and gently swirl into the top of the batter with a skewer for pockets of curd.

Bake for 30–35 minutes (for 8-inch rounds) or until a toothpick inserted into the center comes out with moist crumbs (not wet batter) and cake springs back slightly. Rotate pans halfway through for even baking.

Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).

In a stand mixer fitted with the paddle (or using a hand mixer), beat room-temperature cream cheese and room-temperature butter together on medium speed until smooth and fully combined, about 2 minutes. Scrape down bowl.

Add vanilla, ground cardamom, and salt, then gradually add confectioners' sugar 1 cup at a time on low speed until incorporated. Increase speed to medium-high and beat until light and spreadable, about 1–2 minutes. Taste and adjust cardamom or sugar to preference. If frosting seems too soft, chill 15–20 minutes and rewhip briefly.

If cake layers have domed, level with a serrated knife. Place first cake layer on a serving plate or cake stand. Spread a thin crumb coat (about 1/3 cup) of cream cheese frosting across the top.

Spoon about 1/4 cup pineapple curd in a ring or dollops over the frosted layer and sprinkle a few candied walnut pieces and a tablespoon of diced reserved rum-soaked raisins. Place second cake layer on top.

Apply a full crumb coat of frosting around the sides and top, chill 15 minutes, then apply final coat of frosting smoothly. Reserve some frosting for piping if desired.

Decorate the top with chopped candied walnuts, the reserved rum-soaked raisins, and toasted coconut if using. Optionally pipe a ring of frosting and spoon a small well of pineapple curd in the center for serving.

Chill the finished cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature 20–30 minutes before serving for best texture.