– all purpose flour – salt – baking soda – baking powder – ground cinnamon – nutmeg optional –ginger optional – granulated sugar – butter – vegetable oil – large eggs – raisins – pineapple – pecans – carrots + Icing
Place a skillet over medium-low heat. Add the nuts and spread them in a single layer. Cook stirring occasionally. Once they’re brown and fragrant remove the pecans and set to the side to cool.
Preheat the oven. Grease cake pans and line with parchment paper. In a large bowl, sift together flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together.
In another large bowl, beat the granulated sugar, and butter with an electric mixer on medium speed just combined. Add the vegetable oil then the eggs one at a time. Beat until combined.
To the batter, add the carrots, pineapple, raisins and toasted pecans. With a rubber spatula, fold into the batter. Add some flour to the wet ingredients. With a rubber spatula, mix until combined.
Pour half of the cake batter into one of the prepared pans and the remaining into the other pan. Smooth the tops. Tap the pans on the counter a few times to remove air bubbles trapped in the batter.
Bake until a fork inserted in the center of a cake comes out clean with barely any crumbs. Cool on a wire rack for about until cool to the touch. Then, temove the cakes from the pans, wrap them and refrigerate.
In a large bowl, beat together the softened cream cheese, butter and vanilla extract with an electric mixer until smooth and fluffy. Add the powdered sugar, beating, until combined then beat until the icing is smooth and creamy.
Place the cake on a cake stand or serving platter. Top with the frosting. Smooth the frosting to edges. Then top with the last layer. Finish frosting the top and the sides. Gently press the walnuts into the icing on the sides of the cake. Chill.