Spiced Carrot Cake with Whipped Cream Frosting

• STEP 1

  Preheat the oven to 325°F. Grease three 9-inch round baking pans with butter and line with parchment paper.

• STEP 2

  In a large mixing bowl, sift together the flour, baking powder, baking soda, 2 tablespoons cinnamon, nutmeg, ginger, and salt, and set aside. In a smaller bowl, combine the raisins, carrots, 2 tablespoons granulated sugar, and 1 tablespoon cinnamon, and set aside.

• STEP 3

  In a large mixing bowl with a whisk, or using a stand mixer with the whisk attachment, beat together the eggs, 3 cups granulated sugar, dark brown sugar, oil, and vanilla until combined and pale in color. Add the dry flour mixture in three parts, alternating with the cream in two parts. Mix until combined. Fold in the carrot mixture, being careful not to over-mix.

• STEP 4

  Divide the batter equally among the three pans and bake for 30-35 minutes or until a toothpick inserted in the center of the pan comes out clean. Allow the cakes to cool completely before removing them from the pans and frosting.

• STEP 5

  In the bowl of a stand mixer with the whisk attachment*, add 2 cups of cream and mix on high until fluffy. Turn off the mixer and add ¼ cup of powdered sugar. Resume beating the cream on high. As the cream stiffens, slowly add in the remaining 2 cups of cream and remaining ¼ cup sugar, and mix on high speed until stiff peaks form. Add the vanilla and continue to whisk on high for 2 more minutes.

• STEP 6

  Frost the cake immediately, distributing the whipped cream frosting evenly in between the cake layers and the surface of the cake. Slice with a serrated knife and serve immediately or refrigerate up to an hour before serving.

* If you don't have a stand mixer, use a hand-held mixer with a whisk attachment.

Per serving: Calories: 840, Carbohydrate: 117 grams, Fat: 40 grams, Saturated fat: 18 grams, Protein: 9 grams, Cholesterol: 161 milligrams, Sodium: 319 milligrams, Calcium: 86 milligrams.