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Preheat your oven to 350°F (176°C). Lightly grease two 9" cake pans with oil and cover the bottom of the pans with parchment paper (optional). Add a handful of flour to the pans and rotate the pans to coat with flour to prevent sticking. Shake out excess flour.
In a small mixing bowl, whisk together 2 1/2 cups flour, 4 teaspoons cinnamon, ¼ teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and set aside.
In a medium sized batter bowl, use an electric mixer to beat the 4 eggs, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar and 1 cup vegetable oil on high speed for 2 minutes.
Pour the dry ingredients into the wet ingredients and stir them together using a spatula until combined. Stir in the 3 cups of shredded carrots, ½ cup of raisins and ½ cup of chopped pecans.
Pour the batter evenly into the cake pans and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven, let cool for 20 minutes before transferring the cakes to a cooling rack to cool completely before frosting.
n a large mixing bowl, beat the room temperature butter, cream cheese and vanilla extract using an electric mixer until smooth. Add the powdered sugar ⅓ at a time and beat until the ingredients are fully incorporated.
Place the first layer on a cake stand and cover with cream cheese frosting. Stack the second layer on top and spread the top and outsides of the cake with frosting. Use your hand to press the additional 2 cups of toasted pecan pieces to the outside of the cake.
Right before you are ready to serve, cut the ends off the whole carrots and then cut the carrot in half lengthwise. Place them on top of the cake with the pointed ends facing the center. Use a the herb leaves as the carrot tops. (See notes.)