Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 350┬░F. Grease and flour two 9 x 2-inch round pans or two 8 x 8-inch pans or one 13 x 9-inch pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a large bowl:
1 1/3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 cup vegetable oil
3 large eggs
Stir in:
1 1/2 cups finely grated peeled carrots
1 cup finely chopped walnuts
1 cup golden raisins (optional)
1/2 cup crushed pineapple, lightly drained (optional)
Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 x 9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting, Quick White Icing, or Quick Brown Butter Icing
