2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt, divided
4 large eggs
1 cup vegetable oil
1 cup granulated sugar
¼ cup firmly packed light brown sugar
2 cups shredded carrots
1½ cups golden raisins
2 (8-ounce) packages cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Garnish: chopped toasted walnuts
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
2. In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared 9 X 13 inch pan.
3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
4. In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.