Place rack in center of oven; preheat oven to 350°. Lightly coat two 9"-diameter round cake pans with nonstick vegetable oil spray. Line bottoms with parchment paper rounds; lightly coat rounds with more nonstick vegetable oil spray. Heat ½ cup (75 g) golden raisins (if using) and 3 Tbsp. dark rum (if using) in a small saucepan over low heat just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

Meanwhile, toast 1 cup (113 g) chopped walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine 1 lb. carrots, peeled, coarsely grated and 1 cup buttermilk, room temperature, in a medium bowl.

Whisk 2½ cups (312 g) all-purpose flour, 2 tsp. ground cinnamon, 2 tsp. ground ginger, ½ tsp. freshly grated nutmeg 2 tsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl. Using an electric mixer (a stand mixer with paddle attachment or hand mixer with beaters will work) on high speed, beat 4 large eggs, room temperature, 1 cup (200 g) granulated sugar, ¾ cup (packed; 150 g) dark brown sugar, and 2 tsp. vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in ¾ cup vegetable oil. Add dry ingredients to wet ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape cake batter into prepared pans.

Bake cakes, rotating pans halfway through, until a toothpick or cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto cooling rack; remove parchment. Let cool completely (about 2 hours).

Using an electric mixer on high speed, beat 12 oz. cream cheese, room temperature, and ¾ cup (1½ sticks) unsalted butter, room temperature, in a medium bowl until smooth, about 1 minute. Beat in 1 tsp. vanilla extract and a generous pinch of kosher salt. Reduce speed to low and gradually mix in 4 cups (454 g) powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

Place 1 cake layer, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides of the cake with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Garnish top of the cake with Candied Carrot Coins, if desired.

Editor’s note: This carrot cake recipe was first printed in our May 2016 issue. Head this way for more of our favorite Easter desserts →