Directions:

For the Cake:

Preheat your oven to 350, then grease a 9" x 9" baking dish with butter line the bottom with parchment paper, and set aside.

Add raisins to a small bowl, top with boiling water, and let sit for 10 minutes, then drain well and use paper towels to dry.

In a medium bowl combine dry ingredients then add wet ingredients, mixing with mixer on low, and scrape the sides and bottom of the bowl.

Whisk just until fully combined. then stir in shredded carrots, 1/2 cup of pecans, and raisins.

Transfer to the baking dish and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Remove the cake from the oven and run a knife around the edges to loosen from the pan, then cool in the pan for 30 minutes.

Invert the cake onto a plate and then re-invert onto another plate, and cool completely before frosting.

For the Frosting:

Combine cream cheese and butter, and beat with a medium mixer until fluffy for 1 minute.

Add vanilla and salt, then beat until combined.

Add powdered sugar; beat on low until combined; increase speed to medium, and beat until smooth.

Spread frosting over the cake, then sprinkle with the remaining 1/4 cup of pecans on top. Enjoy!