Rating: 3.5 stars
111 Ratings
  • 5 star values: 20
  • 4 star values: 28
  • 3 star values: 31
  • 2 star values: 26
  • 1 star values: 6
Kristin Evans Dittami

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Credit: Charles Masters

Recipe Summary

hands-on:
30 mins
total:
2 hrs
Yield:
Serves 10 (makes 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter two 8-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess.

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  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Make a well in the center of the flour mixture. Place the butter, sour cream, and eggs in the well. Whisk together, then gradually incorporate the dry ingredients (the batter will be thick). Fold in the carrots, pecans, and raisins.

  • Transfer the batter to the prepared pans and bake, rotating pans halfway through, until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

  • Invert one of the cooled cakes on a serving plate and spread with 1 cup of the frosting. Top with the remaining cake. Spread the top and sides with the remaining frosting. Sprinkle with pecans.

Nutrition Facts

806 calories; fat 40g; saturated fat 20g; cholesterol 149mg; sodium 680mg; protein 9g; carbohydrates 108g; sugars 82g; fiber 3g; iron 2mg; calcium 95mg.
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