This carrot cake has everything–toasted walnuts, fresh grated ginger, cinnamon, nutmeg, lemon + orange zest, and raisins. It is soft, flavorful, spiced, citrus-ed, and warming. It can be fashioned into an impressive, towering birthday cake, or dressed down for tea or a casual dinner party.
If you want to be all healthy about it, skip the frosting and bake this cake into muffins. If the Swiss Cream Cheese-Mascarpone Frosting seems too laborious for you, feel free to substitute your favorite cream cheese frosting–I favor the Swiss version because it is more heat stable than your average buttercream. (You can also make the frosting up to 3 days ahead, and store it in the refrigerator.)
You will need about .8 pounds, or 360 grams, of carrots. —Cristina Sciarra