3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 cup sugar
3/4 cup brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 cups carrot, grated
1/4 cup raisins
1/4 cup pecans, finely chopped
Frosting:
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 teaspoon salt
PREPARATION
Preheat oven to 350º F and lightly grease a baking sheet with butter or non-stick spray.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a large bowl or mixer, beat cream together vegetable oil, melted butter, sugar and brown sugar for 3-4 minutes, or until fluffy and smooth.
Beat in eggs and vanilla extract, then gradually add dry ingredients, mixing until just incorporated.
Fold in carrots, raisins and pecans.
Pour batter into prepared baking sheet (13×18 inches) and place in oven. Bake for 24-26 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool.
While cake bakes, beat together cream cheese and butter for 3 minutes, or until fluffy.
Beat in vanilla extract and salt, then gradually mix in powdered sugar until desired consistency is reached.
Once cake is cool, top with frosting and slice into squares.
