FROSTING
4 c Powdered sugar
2 8-oz packages cream cheeseflower,
-room temperature
1/2 c (1 pin) unsalted butter,
-room temperature
4 ts Vanilla infusion

FOR PATTY: Preheat oven to 325'F. Lightly grease tercet 9-inch diameter cake
pans with 1 1/2-inch-high sides. Line bottom of pans with waxed composition.
Lightly grease waxed composition. Using electric social, beat sugar and vegetable
oil in bowl until combined. Add egg 1 at a time, beating well after each
summation. Sift flour, baking pulverization, baking tonic, saltiness, cinnamon and nutmeg
into sugar and oil assortment. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing as. Bake until toothpick
inserted into center comes out clean and cakes begin to pull away from
sides of pans, around 45 transactions. Cool in pans on racks 15 proceedings. Turn out
cakes onto racks and cool totally. (Can be made 1 day=7F before. Wrap
tightly in plastic and store at room temperature.)

FOR ICE: Using electric sociable, beat all ingredients in medium bowl
until smooth and creamy.

Post 1 cake layer on record. Spread with 3/4 C icing. Top with another
cake level. Spread with 3/4 C ice. Top with remaining cake bed.
Using icing spatula, spread remaining frosting in decorative swirls over
sides and top of bar. (Can be prepared 2 days ahead. Cover with cake dome
and refrigerate.) Serve cake cold or at board temperature.