This easy, no-nut carrot cake comes right out of my mother Caroline’s (of Caroline's Cakes) grandmother’s kitchen. Four moist layers of carrot cake are filled and iced with the creamiest of cream cheese icings. A taste to behold! —Richard Reutter
Combine brown sugar and granulated sugar in the bowl of a stand mixer and, with the paddle attachment, stir together.
Add flour, baking soda, cinnamon, and salt and mix to incorporate. Slowly add the whole liquid eggs, then the canola oil.
Add the golden raisins, making sure there are no clumps.
With the mixer running, add the grated carrots, stopping the mixer periodically to scrape the bowl.
Once the ingredients are mixed thoroughly, evenly distribute the batter into two 8-inch round pans and bake in a convection oven at 300°F for 33 to 36 minutes. Set aside to cool.
Cream cheese icing
In a clean mixer bowl with the paddle attachment, start the mixer on speed 2 and begin adding cream cheese in small chunks until all of it is added and creamed.
Increase the mixer to speed 4 and begin adding butter in chunks and mix to incorporate.
Add the vanilla and mix for 30 seconds.
Slowly add the sugar and mix to incorporate.
Mix all ingredients until icing is smooth and there are no lumps, stopping the mixer periodically to scrape the sides.
To assemble the cake, split each layer in half to create four thin layers. Place one layer on a cake stand, cover the top with cream cheese icing, then place another layer over it and repeat until all four layers are stacked with icing in between them. Finally, ice the entire outside of the cake, slice, and serve.