This recipe from a dear friend is the only one for a carrot cake I’ve ever used and the only one you’ll ever need. Though there is a tendency in most recipes to 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 about their house. I like a mix of gold and dark raisins and prefer salted pecans to walnuts.
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. Pour batter into an oiled Bundt or two 9 in. oiled and floured 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 and finely grated dried apricot for that hint of orange.