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1
Preheat oven to 325F.
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2
Lightly butter 13x9x2-inch baking pan.
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3
Line bottom with waxed paper; butter paper.
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4
Using electric mixer, beat oil and both sugars in large bowl until well blended.
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5
Add eggs 1 at a time, beating well after each addition.
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6
Beat in orange juice and peel.
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7
Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend.
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8
Stir in carrots and raisins.
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9
Pour batter into prepared pan.
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10
Bake until tester inserted into center of cake comes out clean, about 55 minutes.
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11
Transfer pan to rack.
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12
Cool cake 15 minutes.
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13
Turn cake out onto rack.
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14
Remove waxed paper and cool.
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15
(Can be prepared 1 day ahead.
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16
Wrap tightly in plastic and store at room temperature.)
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17
Using electric mixer, beat cream cheese and butter in large bowl until light.
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18
Beat in orange juice and 2 teaspoons orange peel.
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19
Add sugar; beat until smooth.
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20
Refrigerate until thick enough to spread, about 30 minutes.
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21
Using serrated knife, cut cake horizontally into 2 equal layers.
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22
Place 1 cake layer on platter.
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23
Spread with 1 1/2 cups frosting.
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24
Top with remaining cake layer.
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25
Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake.
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26
(Carrot cake can be prepared 2 days ahead.
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27
Cover with cake dome and refrigerate.)
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28
Serve cake cold or at room temperature.
