Step 1

Preheat the oven to 350°F and grease or line a 9 x 13" rectangular cake pan, two 9" round cake pans, a 10" tube pan, or 24-ish cupcake tins. Soak the raisins in warm water for about 15 minutes. Drain before using.PRO TIP: Instead of cupcakes, you could bake the cake in a 9 x 13" rectangular cake pan, then use round cutters to cut small round cakes. A classy alternative to cupcakes (pictured here).

Step 2

Peel the carrots and reserve some of the long peels if you would like to make rosettes to decorate the cake. Cut the top and bottom ends and grate the carrots on the large holes of a box grater. Set aside.

Step 3

In a mixing bowl fitted with the paddle attachment, cream the oil and sugar until well mixed. Add the eggs, cinnamon, and salt and beat until light and well mixed.

Step 4

Stir in the baking powder, baking soda, flour, carrots, nuts, and raisins. Stir on low, just until combined.

Step 5

Pour the batter into your prepared cake pan(s) or cupcake tins and bake until a cake tester comes out clean and the top springs back when lightly pressed. TIP: Approximate baking times are 40 minutes for a 9 x 13" rectangular cake pan, 30 minutes for 9" cake rounds, 70 minutes for a 10" tube pan, and 20 to 25 minutes for cupcakes. These are just approximations.

Step 6

Turn out onto a cooling rack while still warm. Cool fully before decorating.

Step 7

Combine all ingredients, starting the mixer on low to not cause a powdered sugar explosion. Gradually increase the mixer to medium-high and beat until fluffy and smooth.

Step 8

For Carrot Peel Rosettes: Heat 1/2 cup water and 1/2 cup sugar until the sugar is fully dissolved. When cool enough to work with, dip the reserved carrot peels into the warm simple syrup for about 30 seconds, then twist into rosettes by winding each peel around a skewer or your finger.

Step 9

Sweetened Shredded Coconut: Spread frosting on top of the cake or cupcakes and sprinkle generously with sweetened shredded coconut.