Carrot Cake with Orange Cream Cheese Frosting

Serves twelve to fourteen.

ingredients
FOR THE CAKE:
Olive oil for the pans
1 C. sugar
1 C. firmly packed light brown sugar
3/4 C. olive oil
9 Oz. (2 cups) all-purpose flour, sifted
2 Tsp. ground cinnamon
1 Tsp. grated nutmeg, preferably freshly grated
2 Tbsp. baking powder
1/2 Tsp. salt
1-1/2 lb. carrots (8 to 10 medium), peeled and cut in 1-inch chunks
4 large eggs, at room temperature
2 Tsp. vanilla extract
1 C. pecans, lightly toasted, cooled, and finely chopped by pulsing in a food
processor
1/4 C. dark rum
FOR THE FROSTING:
Two 8-oz. packages cream cheese, somewhat softened
1/2 C. honey
1 Tbsp. grated orange zest
1/2 C. heavy cream
how to make
To make the cake -- Position a rack in the middle of the oven. Heat the oven to
350°F. Oil two 9x2-inch cake pans with olive oil, line the bottoms with parchment
or waxed paper, and oil the paper.
Put both sugars and the olive oil in the bowl of a stand mixer and set aside. In a
medium bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt,
mix well, and set aside. In a food processor fitted with the metal blade, process
the carrots until they're in tiny pieces, scraping down the sides of the bowl, about
25 seconds. Measure 3 C. of carrots and set aside. In a small bowl, lightly beat the
eggs with a fork, stir in the vanilla, and set aside.
 Mild and inexpensive, plain olive oil -- not extra-
virgin -- is the wiser choice for cakes.
Beat the sugar mixture on low until well combined, scraping down the sides of
the bowl once, 2 to 3 min. (it will look like wet sand). Continuing on low speed,
gradually mix in half the dry ingredients. Add the remaining dry ingredients in 3
or 4 additions, alternating with the egg mixture, and ending with the dry; scrape
the sides of the bowl once or twice. Stir in the carrots, pecans, and rum, scraping
the sides of the bowl once. Let the batter sit for 15 min.

The last additions -- carrots, pecans, and rum. Let

the batter rest so the flavors can permeate it.
Divide the batter between the cake pans (if you have a scale, weigh them to see if
they're even) and bake until a toothpick inserted in the center of each comes out
clean, 35 to 40 min. Cool them in the  pans on a rack for 15 min. Run a paring
knife around the inside edge to release the cakes. With the help  of a second rack,
turn each pan over so the bottom faces up, remove the pan, and carefully peel off
and discard the paper liner. Using the racks again, flip each layer over so the top
faces up again. Let cool completely.
To make the frosting -- When the layers are cool, put the cream cheese, honey,
and orange zest in the bowl of a stand mixer and whip on high until smooth and
light, 1 to 2 min., scraping the sides of the bowl. Add the cream and whip on
medium, scraping the sides of the bowl, just until you see tracks from the whip or
beaters, 1 to 2 min.
To frost the cake -- Set one cake layer on a cardboard base or other support (like a
removable tart pan bottom) and spread it evenly with about one-third of the
frosting. Set the second layer on top and cover the top smoothly (or with little
swirls) with about one-third more of the frosting. Coat the sides evenly with a
very thin layer of frosting, and then use what remains to finish the sides with a
second coat. Refrigerate the cake for several hours-this firms up the frosting and
mellows the flavors-but give it some time at room temperature before serving to
take off the chill.

Fine Cooking Annual