Carrot Layer Cake with Cream Cheese Frosting

Steps

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
2. Toast the pecans on a dry baking sheet in the oven for 6–8 minutes until fragrant, cool, then chop. Set aside three quarters of the pecans for the batter and the remaining quarter for the top.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger to make the dry mixture.
4. In a large bowl, whisk the eggs, granulated sugar and brown sugar until smooth and slightly thick, then whisk in the canola oil and half of the vanilla to make the wet mixture.
5. Stir the dry mixture into the wet mixture just until no dry streaks remain, then fold in the grated carrot, the raisins and the reserved three quarters of the pecans.
6. Divide the batter evenly between the pans and bake 28–32 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the layers in the pans for 10 minutes, then turn them out onto a rack, peel off the parchment and cool completely, about 1 hour.
8. For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered sugar and the remaining half of the vanilla until fluffy. Chill 15 minutes if soft.
9. Set one layer on a plate, spread about a third of the frosting over it, top with the second layer, then cover the top and sides with the remaining frosting.
10. Scatter the remaining quarter of the pecans over the top. Chill 30 minutes to set, then cut into 12 slices. Store leftovers in the fridge.