Bugs Bunny’s Carrot Cake

This recipe is the only one I’ve ever used, and the only one you’ll ever need. Many recipes label alcoholic ingredients—in this case the dark rum—optional, but I consider the flavor essential to the recipe; even if you’re a teetotaler, the alcohol burns off in the cooking and good heavens you’re bound to know someone with a bottle around the house. I like a mix of gold and dark raisins and prefer salted pecans to walnuts. Like so many great cakes, this one is best made the day before.

Mix thoroughly ¾ cup vegetable oil and ¾ cup warm buttermilk with ¾ cup white and ¾ cup light brown sugar (you don’t have to pack it). Set aside. Sift together 2 ½ cups plain flour, 2 teaspoons baking soda, 2 teaspoons each ground cinnamon and ground ginger, a teaspoon salt and a couple dashes of nutmeg. Add half the dry ingredients to the oil/buttermilk mixture, and the rest alternately with 4 well-beaten eggs at room temperature. Add two cups grated carrots, about ¾ cup raisins, ¾ cup chopped nuts and a cup of drained crushed pineapple. Finish off with a tablespoon of vanilla extract and a generous slug of dark rum (okay, three ounces). Pour batter into a Bundt or two 9 in. layer pans and bake at 375 until fragrant and springy. For the frosting, mix a pound of cream cheese and ½ stick butter at room temperature with powdered sugar to texture, a teaspoon almond extract and grated orange zests. Dust with nuts.

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