Serves: 12

Why this spice: Collected Foods Saigon Cinnamon seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1 cup plus 6 Tbsp. salted butter (11 oz.)
• Cooking spray
• 1 cup packed dark brown sugar
• 1 ½ tablespoons grated orange zest
• 4 large eggs
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 2 teaspoons ground ginger
• ½ teaspoon ground nutmeg
• 4 ½ cups shredded peeled carrots (from 1 lb. carrots)
• 1 ¼ cups unsalted roasted pistachios, coarsely chopped
• ½ cup golden raisins or regular
• 2 ⅔ cups all-purpose flour (about 11 3/8oz.)
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Directions

1. Heat the oven to 350°F. Grease and line cake pans. Whisk dry ingredients with spice; toss pistachios and carrots to coat.
2. Whisk oil, sugar, and eggs until smooth; fold into dry mix just until combined.
3. Bake until a tester comes out clean, 30–40 minutes depending on pan size. Cool completely.
4. Brown the butter, cool until spreadable, then beat with powdered sugar and a pinch of salt into frosting. Frost the cooled cake.

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