Cover raisins with very hot water and soak for 30 minutes, drain completely and set aside. Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired.This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. Spread the top with another 1 1/2 cups of the frosting. Place the remaining cake, cut-side down, on top. Spread 1 1/2 cups of the frosting evenly over top.

Place one cake, cut-side down, on a platter.

To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat.

Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes. Reduce the speed to low and gradually mix in the confectioner' sugar.

For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute.

Remove the parchment and let the cakes cool completely. Run a knife around the sides of the cakes and invert onto the rack. Transfer the pans to a wire rack and let the cakes cool for 10 minutes.

Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes.

Scrape the batter evenly into the prepared pans. Fold in the raisins and chopped pecans with a rubber spatula. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Reduce the speed to medium-low and gradually stream in the oil. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl.

Combine the carrots and buttermilk in a medium bowl.

Pulse the remaining 1/2 cup pecans in a food processor until very finely ground reserve for garnish. Let cool, and then chop 1 cup of the pecans reserve for the cake batter. Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes.Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes.Line the bottoms with parchment paper rounds and lightly coat the paper with spray. Coat two 9-inch round cake pans with nonstick cooking spray. For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F.Too thick? Add a teaspoon of milk at a time. Too thin? Add powdered sugar 2 Tablespoons at a time. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Beat the butter and cream cheese until nice and fluffy.Invert onto cake plate and frost each layer. If finger lightly pressed in center bounces back it is done.

Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes.Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts.Add in your flour, baking soda, salt, and cinnamon.In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla.It's up to you and the desired look you're trying to achieve. You can make either two thicker 8 inch cakes or three thinner layers. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake.

Eddie merlot nutrition facts