Grease 2 9-inch cake pans. To make removal of the cake easy, line the bottom of each with parchment paper.
Place the Pecans on a baking tray and heat in the 200 degree F oven for 6-10 minutes, until lightly browned. Once cooled, chop them finely.
Peel and grate the Carrots (should be thin pieces no more than an inch long and .25 inch wide)
Preheat oven to 350F.
In a medium bowl, sift and then whisk the Flour, Baking Soda, Baking Powder, Salt and Cinnamon. Set aside.
In a mixing bowl beat the Eggs for a couple of minutes.
Slowly add the Sugar and beat until well mixed (2-4 minutes).
With the mixer running slowly, add the Vegetable Oil and 2 teaspoons of Vanilla Extract.
Beat the flour mixture into the egg mixture until well mixed.
By hand, mix in the Carrots, Chopped Pecans and Raisins into the egg mixture.
Split the batter evenly between the 2 prepared cake pans.
Bake for 25 to 30 minutes. A toothpick inserted in the center of the cake should come out fairly clean.
In a mixing bowl combine the Cream Cheese and Butter until well blended.
Sift the Confectioners Sugar and slowly add it to the cream cheese mixture, blending constantly.
Add and mix-in the 2 teaspoons of Vanilla Extract.
Note that the cake must be completely cooled before frosting the layers. Place the first layer, flat side up, on a plate and frost the flat surface. Place the second layer, flat side down, on top of the frosted layer and frost the top and sides.
Carrot cake should be refrigerated if not served immediately, due to the cream cheese frosting.
Program Last Updated: April 13, 2005
Java Version: 11.0.16