Layer Cakes

TRADITIONAL CARROT CAKE

MAKES 1 (9-INCH) CAKE

A bounty of spices and fruit packs this cake with divine layers of flavor and a sublime texture.

CAKE

3 cups all-purpose flour
1½ cups firmly packed light brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅔ cup whole buttermilk
⅔ cup canola oil
2 teaspoons vanilla extract
4 large eggs
4 cups grated carrot
(10 to 12 medium carrots)
2 (8-ounce) cans crushed pineapple, drained
1 cup golden raisins

CREAM CHEESE FROSTING

3 (8-ounce) packages cream cheese, softened
1½ cups unsalted butter, softened
3 pounds confectioners’ sugar
2 teaspoons vanilla extract

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line bottoms of pans with parchment paper.

2. For cake: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, allspice, ginger, and nutmeg. In a large glass measuring cup or bowl, combine buttermilk, oil, vanilla, and eggs. Make a well in center of flour mixture; add buttermilk mixture, whisking to combine. Fold in carrot, pineapple, and raisins. Divide batter among prepared pans.

3. Bake until a wooden pick inserted in centers of layers comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

4. For frosting: In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Add confectioners’ sugar, 1 cup at a time, beating well after each addition. Increase mixer speed to high. Add vanilla, and beat for 1 minute. Spread frosting between layers and on top and sides of cake. Store cake covered and refrigerated for up to 2 days.

Brown Sugar–Caramel Cake

MAKES 1 (9-INCH) CAKE

Every Southerner needs a caramel cake recipe in their recipe box.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda
2 cups firmly packed light brown sugar
4 large eggs
¾ cup vegetable oil
½ cup whole buttermilk
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon maple extract
Linda’s Cooked Caramel Icing (recipe follows)

Preheat oven to 350°. Spray 3 (9-inch)