TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING

from epicurious.com...

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING Cake2 cups sugar1 1/2 cups vegetable oil4 large eggs2 cups all purpose flour2 teaspoons baking powder2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon3/4 teaspoon ground nutmeg3 cups finely grated peeled carrots (about 1 pound)1/2 cup chopped pecans (about 1/2 ounce)1/2 cup raisinsFrosting4 cups powdered sugar2 8-ounce packages cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature4 teaspoons vanilla extract For cake:Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting:Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 10.