Carrot Cake (Tier)

For approximate batter amounts and baking times for the carrot cake, shown fourth from the bottom, see below; you will need to make enough batter to fill each cake pan three-quarters full.  The batter can be made in separate batches for the larger cake layers.  The carrots can be peeled and chopped, then shredded in a food processor.  This moist cake, redolent with spices, pairs particularly well with Cream Cheese Frosting.

vegetable oil cooking spray
6 cups flour, unbleached
2 lbs carrots, peeled and finely grated
6 large eggs, at room temperature
2/3 cup buttermilk, at room temperature
4 cups sugar
3 cups olive oil
2 vanilla beans, halved lengthwise, seeds scraped and reserved
1 cup golden raisins
4 tsp. baking powder
2 tsp. baking soda
2 tsp. sea salt
2 tsp. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves

Preheat the oven to 325°F. Coat the cake pans with cooking spray. Line with parchment; dust with flour, and tap out any excess. Set aside.

Whisk together the carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined. Transfer the batter to the prepared pans.

Bake until a cake tester inserted in the centers comes out clean. Transfer to wire racks; let cool in the pans for 40 minutes. Unmold onto racks. Remove the parchment, and cool completely.

Makes 13½ cups batter.

Cook's Note: Approximate batter amounts and baking times for 3" deep round pans: 6": 3 cups, 1 hour 20 minutes; 8": 5 cups, 1 hour 25 minutes; 10": 7 cups, 1 hour 35 minutes; 12": 10 cups, 1 hour 40 minutes.