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1
Preheat the oven to 350u00b0F Butter and flour a 10-inch round cake pan with 3-inch sides.
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2
With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
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3
In a large measuring cup, whisk together the oil, eggs, and vanilla.
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4
Pour the egg mixture into the dry ingredients and add the carrots.
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5
Mix on the slowest speed until evenly blended.
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6
The batter will be very thick.
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7
Fold in the raisins and pecans.
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8
Scoop the batter into the prepared pan and smooth the top.
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9
Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
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10
Cool on a rack to room temperature.
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11
While cake is baking, make frosting.
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12
In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
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13
Stir in the orange zest.
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14
Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
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15
Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
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16
(Be sure cake is completely cool before you try to cut and frost it).
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17
Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
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18
Spread remaining evenly over the sides.
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19
Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
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20
For the best flavor, allow to return to room temperature before serving.
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21
To serve, dust generously with confectioners sugar and cut into wedges.
