The best carrot cake

Ingredients:

Cakes

• 0.5 cup golden raisins
• 1.5 cups pecans
• 450 g carrots, peeled and coarsely grated
• 1 cup of sour milk or kefir, room temperature
• 2.5 cups premium flour
• 2 tsp ground cinnamon
• 2 teaspoons ground ginger
• 0.5 tsp freshly grated nutmeg
• 2 tsp baking powder
• 1.5 tsp coarse salt
• 3/4 tsp baking soda
• 4 large eggs, room temperature
• 1 and 3/4 cups light brown sugar
• 1 tbsp vanilla extract
• 3/4 cup vegetable oil

Glaze

• 330 g unsalted butter, room temperature
• 4 packages of 220g cream cheese, room temperature
• 1 tbsp vanilla extract
• 4 and 3/4 cups powdered sugar

Preparation:

1. Cakes:
   
   Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with cooking spray. Line each pan with a circle of parchment paper and lightly spray the paper with cooking spray.
2. Pour very hot water over the raisins and let them sit for 15-20 minutes to plump them up. Drain.
3. Toast the pecans on a rimmed baking sheet until fragrant, 8 to 10 minutes. Let cool, then chop 1 cup of the pecans; set aside for the batter. Pulse the remaining 1/2 cup of pecans in a food processor until very finely ground; set aside for assembly.
4. In a medium bowl, combine the carrots and sour milk. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. In a large bowl, beat the eggs, brown sugar, and vanilla extract with a mixer on high speed until thick and pale, about 4 minutes. Reduce the mixer speed to medium-low and gradually pour in the vegetable oil.
5. Add the flour mixture in 3 additions, alternating it with the carrot mixture, beginning and ending with the flour. Knead until smooth. Using a silicone spatula, fold in the raisins and chopped nuts. Divide the batter evenly among the prepared pans.
6. Bake the cakes, rotating the pans halfway through baking, until a toothpick inserted into the center of each cake comes out clean, 35-45 minutes. Transfer the pans to a wire rack and let them cool for 10 minutes. Run a knife around the sides of the cakes and invert them onto a wire rack. Remove the parchment and let the cakes cool completely.
7. Glaze:
   
   In a medium bowl, beat the cream cheese and butter with a mixer on high speed until smooth, about 1 minute. Stir in the vanilla extract. Reduce the speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
8. Assembling the cake:
   
   When the cakes are completely cool, use a large serrated knife to trim the domed tops so they are flat. Place one cake cut-side down on a serving platter. Spread 1.5 cups of frosting evenly over the top. Place the remaining cake cut-side down on top. Spread another 1.5 cups of frosting. Spread another 1.5 cups of frosting over the sides of the cake and smooth it out completely to create an even base layer. It's okay if the cakes are visible through. Refrigerate for 30 minutes to set the frosting.
9. Spread the remaining icing over the top and sides of the cake, creating decorative swirls if desired. Sprinkle with chopped nuts.