Ingredients

The following ingredients have 2 Servings
  • 3 1/2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 1 1/2 cups buttermilk*, room temperature (see recipe notes for substitution)
  • 8 large eggs, room temperature
  • 1 tablespoon sea salt
  • 4 teaspoons soda
  • 4 teaspoons cinnamon
  • 1 1/2 teaspoons ground cloves
  • 6 cups grated carrots
  • 2 cups chopped pecans or walnuts
  • 4 1/2 cups all purpose flour
  • 2 cups raisins (dark or golden)
  • Two-10 inch spring form pans OR two-9 inch round cake pans plus two 8 inch round cake pans plus one muffin tin (12 count) this recipe can also be made in 8-9 inch loaf pans, filled 3/4 full and frosted on top
  • 1/2 cup unsalted butter, room temperature (8 tablespoons or 4 oz)
  • 8 oz cream cheese (not low fat or no fat) room temperature (If using spreadable cream cheese in tub, you will not need to add any milk)
  • 1 teaspoon vanilla OR 2 teaspoons fresh lemon juice
  • 1 pinch sea salt
  • 6 cups powdered sugar
  • cream or milk to thin the frosting (1-3 tablespoons) if needed

Instruction

  • Set rack in middle of oven. Preheat oven to 325 degrees for at least 15 minutes before baking.
  • Prepare cake pans by lining the bottom with parchment paper, and spraying the bottom and sides of pans lightly with cooking spray.
  • Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces, set aside.
  • Beat the eggs, oil and buttermilk together in a large bowl or bowl of a stand mixer until blended well.
  • Add all of the dry ingredients, including the nuts and raisins to the wet ingredients. Mix until all ingredients are incorporated. Stop mixer once and scrap sides and bottom to mix thoroughly. Do not over mix.
  • Pour into prepared pans, lined with parchment paper. Fill pans 3/4 full. 
  • Bake at 325 degrees for about 1 hour if using 9-10 inch Spring form pans. Bake for about 45 minutes for round cake pans. Test with toothpick to see if done before removing from oven. 
  • After removing from oven, wrap each layer individually with saran wrap and place in freezer while still warm. 
  • Remove the cake from freezer after cake is cooled and frozen or at least cold. Place one layer on a platter and apply one layer of frosting to top of first layer. Place second layer on top of first. Frost the top of the second layer, and frost the sides of the cake with a thin layer of frosting. Return to freezer.
  • Let cake freeze again until the frosting is firm. Remove and frost outer sides and top of cake again. At this point you can either place back in freezer until ready to use, or let sit out to thaw. 
  • If making the cake in advance of serving day, cover the cake when frosting is set with plastic wrap and store in freezer.
  • On day of serving, remove cake from freezer 2-3 hours before serving.