Preheat oven to 350℉. Prepare two 9-inch round cake pans with vegetable pan spray and parchment paper. Set aside.
In a separate medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat eggs at high speed with an electric mixer until foamy (about 1 to 2 minutes). Add vegetable oil in a thin stream, beating well.
Add flour mixture to eggs, mixing until combined.
Stir in carrots and raisins. Divide evenly into prepared pans.
Bake cakes 35 to 40 minutes, or until toothpick inserted into the center of the cake comes out clean.
Cool cake in pan for 10 minutes, then carefully move onto cooling grid and cool completely before decorating.
Cream Cheese
In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
Gradually add confectioners’ sugar and milk to butter and cream cheese. Beat on high until smooth (about 1 minute).
If frosting seems too thin, add 1 tablespoon of confectioners’ sugar at a time. If too thick, add 1 teaspoon more of milk at a time until frosting reaches desired consistency.
Notes
Storing unfrosted cake: wrap individual cake layers in plastic wrap then place in the fridge for up to 1 week.Storing frosted uncut cake: store in the fridge uncovered for up to 1 week.Storing frosted cut cake: store in the fridge covered with plastic wrap or in a cake caddy for roughly 2-3 days. You can also cover exposed cake with frosting to seal in moisture.The freeze: Wrap unfrosted individual cake layers in plastic wrap then aluminum foil. Frozen cake will last for 2-3 months.
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