• Heat oven to 350°. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper. Coat paper with spray.

  • In a medium bowl, whisk first 5 ingredients. Set aside. In a large bowl, beat melted butter, eggs, sugar and 1 1/2 tsp vanilla. On low speed, beat in flour mixture. Fold in carrots, pineapple, walnuts (if using) and raisins. Divide batter between prepared pans. Bake 35 minutes.

  • Cool layers in pans on racks for 10 minutes, then invert onto racks, remove pans and parchment, and cool completely.

  • While cakes cool, make frosting: Beat cream cheese, softened butter, confectioners' sugar and 1 tsp vanilla on medium speed until smooth. Add heavy cream and beat until spreadable. Spoon 1/4 cup frosting into a small bowl and tint orange. Spoon 2 tbsp frosting into another bowl and tint green. Transfer to separate small resealable bags. Snip a small corner from each bag.

  • Place 1 cake layer on a pedestal. Spread top with 3/4 cup frosting. Add second layer and frost top and sides with remaining frosting. Pipe carrots on top of cake.

Nutrition Facts

648 calories; 33 g total fat; 360 mg sodium. 82 g carbohydrates; 7 g protein;