This recipe once got me a raise. It is moist and flavorful. I am particularly proud of this one as it is my own creation. The best carrot cake I've ever eaten. People that don't like carrot cake have changed their mind over this cake. The raisins are optional and I often leave them out because my husband is not a raisin fan.
Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients (first 7 ingredients) and stir to remove all lumps.
Add eggs and vegetable oil and mix well. Mix in carrots, pineapple, 1 cup of pecans and raisins.
Pour batter into prepared 9 x 13 pan or 3 prepared 9 inch round pans. Bake 45-48 minutes for 9 x 13 or 38-40 minutes for round pans. Cool and frost. Sprinkle frosting with remaining 1/2 cup pecans.
TO MAKE BOURBON RAISINS: Put bourbon and raisin in a small saucepan. Heat just until the bourbon starts to boil. Turn temp to low and simmer for about 10-15 minutes (add a bit extra bourbon if needed). Remove from heat and drain any remaining liquid.
TO MAKE FROSTING. Combine butter and cream cheese and beat until smooth. Mix in white chocolate and powdered sugar. Beat until fluffy. Add vanilla and beat until combined.