To make the carrot cake:

• Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread chopped pecans into an even layer and bake for 8 minutes, until lightly toasted and fragrant. Set aside to cool.
• Increase the oven temperature to 350°F. Spray three 9″ cake pans with baking spray, then line the bottoms with parchment paper and spray the parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the vegetable oil, sugar, and vanilla. Add the eggs, one at a time, being sure that each is incorporated before adding the next.
• In a separate bowl, combine the flour, baking soda, baking powder, kosher salt, and ground spices. Add the raisins to the flour mixture and stir together until all the raisins are coated.
• Add the flour mixture to the batter in 2 additions, beating on low speed until ingredients are just combined. The batter will be thick. Add in the crushed pineapple, grated carrots, and 112 gm (1 cup) of the toasted pecans and gently fold in by hand using a rubber spatula until just combined. Be careful not to overmix.
• Divide the batter evenly between the three prepared cake pans (I like to do this by weight, see my notes). Bake for 25- 35 minutes until a wooden toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool completely.

To make the cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla, powdered sugar, and kosher salt. Mix together on low speed until ingredients are roughly combined, then gradually increase mixer to high speed and continue to beat for 1-2 minutes, until smooth and creamy. Reduce mixer to low speed and mix for 30 seconds to remove any excess air.

Assembly:

• Allow the cakes to cool completely before stacking and frosting.
• Place a small dollop of cream cheese frosting on the center of a cake turntable or cake stand. Place the bottom cake layer over the dollop of frosting and press gently to secure to the surface.
• Next, spoon about 1 cup of frosting onto the bottom layer and smooth into an even layer using an offset spatula. Carefully place the next cake layer on top and gently press to adhere the two layers together. Repeat this process with the third cake layer.
• Apply a crumb coat. To do this, apply a thin layer of frosting to the entire cake, smoothing with an offset spatula. Place the cake in the fridge for 20-30 minutes. This makes applying the final layer of frosting easier.
• Remove the cake from the fridge. Apple a layer of frosting over the surface of the cake using an offset spatula or icing smoother. Finish by decorating with the remaining 112 gm (1 cup) toasted pecans.