Heat oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
Cake: In a bowl combine well the flour, baking powder, salt, cinnamon, nutmeg and allspice.
In another bowl with an electric mixer cream the butter with the brown sugar
until the mixture is light and fluffy. Beat in the eggs, one at a time, beating
well after each addition, and beat the mixture until it is smooth. Add carrot, raisins
and zest and combine the mixture well. Stir in the flour mixture alternately with
the orange juice in two batches and stir the batter until it is combined well.
Divide the batter between the prepared cake pans, spreading it evenly, and bake
the layers in the middle of the oven for 40 to 45 minutes or less, or 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 let
them cool completely. The cake layers may be made 1 day in advance and kept, wrapped
well, at room temperature.
Invert one of the cake layers onto a plate, spread one third of the frosting
on top, and top it with the second layer. Spread three fourths of the remaining
frosting on the side of the cake decoratively and reserve the remaining frosting
in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift
the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved
frosting decoratively around the edge of the cake.
Irish Cream Frosting: In a bowl with an electric mixer cream the butter until
it is smooth. Beat in the confectioners' sugar gradually. Beat in the salt and
Irish cream liqueur. Beat the frosting until it is light and fluffy.
Yield: one 2-layer cake
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