2 3/4 cups unbleached all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 1/2 pounds carrots (8 to 10 medium), peeled and finely shredded on a box grater or with a food processor (about 3 cups)
2 1/2 cups finely chopped walnuts or pecans (1 1/4 cup finely chopped for batter, 1 1/4 cup coarsely chopped for decorating sides of cake), optional
1 1/4 cup shredded unsweetened coconut
1/3 cup whiskey
1 1/4 cup packed light brown sugar
1/3 cup granulated sugar
1 1/4 cup olive oil plus more for greasing the pans
5 large eggs, at room temperature, beaten
Position two oven racks: one on the lower third and one on the upper third of the oven. Pre-heat the oven to 350°F. Wipe three 10 x 2-inch cake pans with olive oil, line the bottoms with parchment, and oil the paper.
Whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
In a separate bowl, stir together the carrots, 1 1/4 cup finely chopped nuts (if using), coconut and whiskey. Set aside.
Working with a mixer fitted with the paddle attachment set on low speed, or in a large bowl with a wooden spoon, stir the sugars and oil together until well-combined. The mixture will look like dark, wet sand. If you're working by hand switch to a large rubber spatula, and gently fold in one cup of the flour mixture, mixing only until the dry ingredients just barely disappear. Fold in about a third of the beaten eggs. Continue alternating the dry ingredients and the eggs until both are incorporated, taking care not to over-mix. Just as gently, stir in the carrot mixture, scraping down the sides.
Allow the batter to rest for 15 minutes.
Divide the batter evenly among the prepared baking pans and place the pans into the oven. Bake for 40 to 50 minutes, rotating the pans top to bottom and front to back after about 20 minutes. The cakes are done when the edges have pulled away from sides and a toothpick or paring knife tip poked into the center of the cake comes out clean. Cool on a rack for 5 minutes then turn the cakes out onto the rack, turn right side up, and let cool completely.
(At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; t