I finally found a recipe for carrot cake that doesn't call for cream cheese in the frosting. Why do I care? Because I don't want to be buying cream cheese all the time. Not that I make carrot cake, but I might if I didn't need the cream cheese to go with it. Oh, never mind, there's no logic to it.

This recipe is from the March 1990 edition of Gourmet Magazine and it has the bonus of calling for all-purpose flour instead of cake flour.

Carrot Raisin Cake with Irish Cream Frosting

2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly-grated nutmeg
1/4 teaspoon allspice
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
4 large eggs
2 1/2 cups finely grated carrot
1/2 cup raisins
2 teaspoons freshly-grated orange zest
1/4 cup fresh orange juice

Frosting: 1 cup unsalted butter, softened
2 1/4 cups confectioner's sugar, sifted
1/2 teaspoon teaspoon salt
1/4 cup Irish cream liqueur or heavy cream

Confectioner's sugar for sifting over the cake

In a bowl combine well the flour, baking powder, salt, and spiced. In another bowl use an electric mixer to cream the butter with the brown sugar until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, raisins, and zest, combining the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until well combined. Divide batter between 2 buttered and floured 8-inch round pans, spreading it evenly, and bake in the middle of a preheated 350 degree oven for 40 to 45 minutes, until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and cool completely.

Frosting: Cream the butter with an electric mixer until it is smooth. Beat in the confectioner's sugar gradually, then the salt and Irish cream. Beat until light and fluffy.

Invert one of the cake layers onto a plate and spread 1/3 of the frosting on top, and top with the second layer. Spread 3/4 of the remaining frosting on the sides of the cake in a decorative manner, and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake and sift confectioner's sugar over it. Remove carefully and pipe the last bit of frosting around the edge.