Step 1

Make the cake layers: Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2

In a liquid measuring cup, combine the buttermilk, fresh ginger and vanilla.

Step 3

Spread the pecans out on a small, rimmed baking sheet and toast in the oven for about 10 minutes, shaking midway through, until the nuts are deep golden brown and fragrant. Remove from the oven (leave the oven on) and transfer the nuts to a plate to cool. Once the nuts are cool, transfer to a food processor and pulse until very finely chopped.

Step 4

While the nuts are toasting, lightly brush the bottom and sides of two (8-by-2-inch) cake pans with oil. Line the bottom of the pans with parchment paper and brush the paper with oil.

Step 5

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, cardamom, nutmeg and allspice until combined.

Step 6

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the granulated and brown sugars and beat on medium-low speed to break up the eggs. Increase the speed to medium-high and beat until the mixture forms thick ribbons as it falls off the whisk, about 5 minutes.

Step 7

While the eggs and sugar are being whipped, grate the carrots on the large holes of a box grater or with the shredding disc of the food processor.

Step 8

When the egg-sugar mixture is ready, slowly add the oil in a thin stream and beat until the mixture is glossy, plush and emulsified.

Step 9

Switch to the paddle attachment and add about a third of the flour mixture to the egg mixture. Mix on low speed just to combine. Stop the mixer, add half of the buttermilk mixture and then return the mixer to low speed just to combine. Add the remaining dry ingredients in two more additions, alternating with the remaining buttermilk mixture. When the last whisper of flour disappears, stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, then fold the batter to ensure it is evenly mixed. Add the carrots and mix on low until just combined. Unlock the mixer bowl and, using a spatula, gently fold in the pecans and raisins. Evenly divide the batter between the cake pans. (Each portion should weigh around 700 grams, depending on the weight of your carrots.) If needed, smooth out the tops of the cakes with a small offset spatula.

Step 10

Bake for 30 to 35 minutes, or until a cake tester inserted into the middle of the cakes comes out clean, and the cakes spring back when lightly pressed on top and start to pull away from the sides of the pan. Transfer the cake pans to a wire rack and let cool completely. Run a thin offset spatula or butter knife around the perimeter of each pan, place a plate over each cake layer and gently invert. Discard the parchment paper.

Step 11

Make the frosting: While the cakes are baking, in a medium bowl, prepare an ice bath. In a small saucepan over medium heat, melt the butter and cook, stirring and scraping the bottom and sides constantly, until the solids turn brown, 8 to 10 minutes. Scrape the butter with the browned bits into a bowl and set the bowl over the prepared ice bath; stir every couple of minutes until the butter returns to solid, 13 to 15 minutes. Do not let it get too hard; you want the consistency of room-temperature butter.

Step 12

In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed, stopping the mixer and scraping down the sides and bottom of the bowl from time to time, until the mixture is completely smooth, about 2 minutes. Add the vanilla and salt and mix on medium-high to incorporate.

Step 13

Turn off the mixer and add about a third of the confectioners’ sugar. Start with the mixer on low to incorporate the sugar, and then add the remaining sugar in two more increments, pausing the mixer between additions and scraping the sides and bottom of the bowl. Once all of the confectioners’ sugar has been incorporated, increase the speed to medium-high and beat until the frosting is smooth, thick and fluffy, 1 to 2 minutes. Check the bottom of the bowl to make sure all of the confectioners’ sugar has been incorporated; if not, briefly beat to recombine. The frosting will be soft and spreadable; if it feels too soft for spreading, refrigerate for about 20 minutes to firm it up.

Step 14

Assemble the cake: If your cake layers have prominent domes, use a long, serrated knife to trim the tops (you can eat them as a cook’s treat), so the layers are even and level.

Step 15

Place a cake layer bottom side down on a cake stand or serving plate, and slide strips of parchment paper partially underneath and all around the cake to keep your work area neat during frosting.

Step 16

Using a small offset spatula, place about 1 cup of frosting in the center and spread it out to the edges. Place the second cake layer, bottom side up, on top of the first and top with another 1 cup of the frosting in the center. Using the offset spatula, spread the frosting in a thin layer over the top and sides of the cake to form a crumb coat, adding a little more frosting at a time as needed.

Step 17

Transfer the cake to the refrigerator and let the coating set up (it will be soft and somewhat tacky), about 30 minutes. (You can leave the remaining frosting at room temperature in the meantime, though if it gets too soft, refrigerate it as well while the crumb coat chills.)

Step 18

Remove the cake from the refrigerator and use more frosting to generously cover the top and sides of the cake. (Leftover frosting can be frozen.) To make decorative swirls, move the offset spatula in a figure-eight shape all over the frosting. Refrigerate the cake just until the frosting is set, at least 1 hour and up to 1 day in advance, then slice and serve.

Step 19

VARIATIONS: To make traditional cream cheese frosting, follow the instructions above, skipping the butter browning process. Be sure to have the butter at room temperature.