Carrot Cake
INGREDIENTS
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Cake:
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Unsalted butter, softened, for cake pans
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2¼ cups all-purpose flour, plus more for cake pans
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1¼ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon fine sea or table salt
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1¼ teaspoons ground cinnamon
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¼ teaspoon ground allspice
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¼ teaspoon freshly grated nutmeg
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1 cup chopped pecans
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¾ cup golden raisins
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2 cups sugar
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4 large eggs, at room temperature
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1½ cups canola oil
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1 vanilla bean, split lengthwise and scraped or 1 teaspoon vanilla extract
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4 to 5 carrots, peeled and grated (approximately 3 cups)
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Icing:
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1 (8-ounce) package cream cheese, softened
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½ cup unsalted butter
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1 teaspoon vanilla extract
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1 pinch salt
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1 (16-ounce) box confectioners’ sugar, sifted
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1 cup chopped pecans, toasted (optional)
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Garnish: 30 pecan halves
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