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1
In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice.
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2
In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth.
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3
Add the carrot, the raisins, and the zest and combine the mixture well.
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4
Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well.
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5
Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350F.
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6
oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans.
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7
Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely.
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8
The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
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9
Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer.
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10
Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip.
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11
Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully.
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12
Pipe the reserved frosting decoratively around the edge of the cake.
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13
In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream.
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14
Beat the frosting until it is light and fluffy.
