This recipe is the only one you’ll ever need. Many might consider the dark rum optional, but it’s essential; even if you’re a teetotaler, the alcohol burns off in the cooking, and good heavens, you’re bound to know someone with at least one bottle.
I like a mix of gold and dark raisins, and prefer salted pecans to walnuts. Like all 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, 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. Sprinkle with nuts.
