1Preheat the oven to 325°F. Butter and flour a large Bundt pan. Cream 1/2 pound butter and 2 1/4 cups sugar until light and fluffy. Beat in 4 eggs, one at a time, then add 2 teaspoons vanilla, the grated zest of 1/2 lemon, and 2 tablespoons minced rose geranium leaves.
2In a separate bowl, combine 3 cups all-purpose flour, a pinch of salt, and 1 teaspoon baking soda. Starting and ending with the dry ingredients, alternately add the flour mixture and 1 cup buttermilk to the batter.
3Pour the batter into the pan and bake for 1 hour and 10 minutes, or until just set in the middle. Cool before removing from the pan, then dust with confectioners’ sugar and sprinkle with rose geranium blossoms and garnish with leaves.
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting.