I have a great collection of carrot cake recipes so I tried this one and decide it deserved to be added. This is from Better Homes and Gardens, Feb. 1995. No pics. available because I do not take the best pics. But please try this because it is very good, indeed.
Preheat oven to 350 degrees. Grease and flour two 9 x 1 1/2-inch round cake pans. Set aside. Note: I use Bakers Joy with great results.
In a large bowl, stir together flour, sugar, baking powder, and baking soda. Set aside.
In a medium bowl, beat eggs; stir in carrots, oil, dried fruit bits, and ginger. Stir this egg mixture in the flour mixture. Do not over mix. Pour this into the set aside prepared pans.
Bake for 30 minutes or until wooden toothpick inserted near centers comes out clean.
Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks.
Prepare the Orange Cream Chees Frosting and press chopped pecans onto top and sides of cake.
Cover loosely and store cake or leftovers in the refrigerator for up to 2 days.
Orange-Cream Cheese Frosting:
In a large mixing bowl, combine: two 3-oz. packages cream cheese. Note: I use one 8 oz. package. softened to room temp. 1/2 cup butter, also softened, and 1 TBSP. apricto brandy or orange juice. Beat on medium speed with mixer until very smooth. Gradually add 2 cups sifted powdered sugar, beating until very smooth. Gradually beat in enough of an additional 2 1/2 to 2 3/4 cups sifted powdered sugar to make nice spreading consistency. Stir in 1/2 tsp. finely shredded orange peel. Frost cool cake and finish with the chopped pecans pressed into cake if desired.