Averie Cooks

 Cake:
2 Preheat oven to 350F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside. Don’t use a regular 9-inch round cake pan because it’s not deep enough and the cake will overflow.
3 To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.
4 Add the carrots and stir to combine.
5 Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
6 Optionally add the raisins and/or nuts and stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. In the last 10 minutes, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned.
Frosting:
9 To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
10 Add the confectioners’ sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.
11 Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Unlatch springform pan, slice, and serve.