Elevate your holiday dessert ideas with this recipe from pastry chef Daniel Skurnick at Buddakan in New York City.
Preheat the oven to 325 degrees. Lightly grease a standard-size sheet tray. Combine all the dry ingredients in a bowl and sift together until blended and aerated. Meanwhile, whip the oil, sugar, and eggs together at high speed with a mixer. Allow the mixture to whip for at least 5 minutes at high speed. Stop the machine and fold in the flour mixture by hand. When the flour in fully incorporated, mix in the carrots and pineapple. Spread into the sheet tray and bake for roughly 12 minutes, or until the center in set and bounces back to the touch. Cool completely, and then cover evenly with cream cheese frosting. Chill, and then slice into even bars.
Bring the heavy cream and cinnamon to boil in a small pot. Allow the mixture to cool and steep for at least 3 hours, or overnight. Strain, discarding cinnamon sticks.
Paddle the remaining ingredients in a tabletop mixer until they are light and fluffy. Scrape down the sides of the bowl often. Slowly add the cinnamon cream mixture while the machine is running, incorporating fully. Spread the frosting as evenly as possible on the cooled carrot cake. Chill, and then slice into even bars.
Combine the first 3 ingredients in a small pot and bring to a boil. Stir well, and then pour over the raisins. Refrigerate overnight, reserving the raisins in liquid until needed.
Stack the chilled slices of carrot cake on top of one another. Tilt the tower onto its side, and then slice into strips of alternating layers. Garnish with pickled raisins.