2 cups sugar
1 1/2 cups vegetable oil
4 large eggs (ROOM TEMP)
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound) I USE A LEMON GRATER.
I KNOW THIS SOUNDS DISGUSTING, BUT I BELIEVE THIS IS THE
SECRET TO THE EXTRAMOISTNESS OF THE CAKE
1/2 cup chopped pecans (about 1/2 ounce)
4 cups powdered sugar
2 8ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
Preheat oven to 325°F. Lightly grease three 9inchdiameter cake
pans with 1 1/2inchhigh sides. (I heavily butter and moderately
flour all pans. They pop out perfectly every time.) Using electric
mixer, beat sugar and vegetable oil in bowl until combined. Add
eggs 1 at a time, beating well after each addition. Sift flour, baking
powder, baking soda, salt, cinnamon and nutmeg into sugar and oil
mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until
toothpick inserted into center comes out clean and cakes begin to
pull away from sides of pans, about 45 minutes. Cool in pans on
racks 15 minutes. Turn out cakes onto racks and cool completely.
Using electric mixer, beat all ingredients in medium bowl until
smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top
with another cake layer. Spread with 3/4 cup frosting. Top with
remaining cake layer. Using icing spatula, spread remaining
frosting in decorative swirls over sides and top of cake. (Can be
prepared 2 days ahead. Cover with cake dome and refrigerate.)
Serve cake cold or at room temperature.