Recipe: Underconstructed Carrot Cake with Lime Cream-Cheese Frosting

CARROT CAKE WITH LIME CREAM-CHEESE FROSTING

"If you've ever been intimidated by the prospect of creating a tall frosted carrot cake, try this underconstructed version. I don't frost the sides, allowing the pretty layers of burnt orange cake and creamy white frosting to show."

FOR THE CAKE:
1 cup unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/3 cups packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 cups finely shredded carrots
4 large eggs, lightly beaten
1/2 cup canola, vegetable, or other neutral oil
LIME CREAM-CHEESE FROSTING:
1 cup raisins
1/2 cup dark rum
12 ounces cream cheese, at room temperature
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon grated lime zest
1 tablespoon fresh lime juice
1 2/3 cups sour cream, at room temperature

TO MAKE THE CARROT CAKE:
Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment paper. Set aside.

Sift together the flour, baking powder and baking soda and set aside.

Put the butter, brown sugar, sugar, cinnamon, nutmeg and salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until the mixture is light and fluffy, about 10 minutes. Scrape down the sides and bottom of the bowl.

Turn the speed to low and slowly add the sifted dry ingredients, mixing until no traces of flour remain. Add the carrots and mix until evenly distributed, then turn the speed to medium-low and add the eggs, mixing until incorporated. Fold in the oil. Pour the batter into the prepared pan.

Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in the pan for 5 minutes, then invert onto a cooling rack, peel off the parchment paper, and cool completely.

MEANWHILE, MAKE THE CREAM CHEESE FROSTING:
Put the raisins in a small bowl and cover with the rum. Soak at room temperature for at least 30 minutes. (The raisins can be soaked for as long as overnight.)

Put the cream cheese, sugar and salt into the bowl of the mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 7 minutes. Fold in the lime zest, lime juice and sour cream until incorporated. Cover and refrigerate until cold and stiff enough to spread, about 30 minutes.

TO ASSEMBLE THE CAKE:
Using a long serrated knife, cut the cake horizontally into 3 even layers. Place the bottom layer on a cake plate and spread one-third of the frosting evenly over it. Scatter half the raisins on top, and set another cake layer on top. Frost with half of the remaining frosting, scatter the remaining raisins on top, and set the last cake layer on top. Frost the top layer.

Refrigerate the cake until set, at least 1 hour, or as long as overnight. Serve chilled.

Makes one 10-inch round cake, about 12 servings
Source: The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko