Carrot Cake With Cream Cheese Frosting

Ingredients

• one 8- or 9-inch (20-23cm) double layer cake
• 4 large eggs, at room temperature
• ¼ cup (60ml) vegetable oil
• ¾ c (180ml) melted brown butter (or more oil)
• 1 teaspoon vanilla extract
• 2 cups (280g) all-purpose flour
• 2 cups (400g) sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• generous pinch each of nutmeg and cloves
• 1 teaspoon salt
• 4 cups (13 ounces/375g) loosely packed grated carrots
• 1/2 cup (60g) raisins, preferably golden raisins (sultanas)
• 1 pound (450g) cream cheese, at room temperature
• 4 oz (110g) unsalted butter, at room temperature
• 2-3 cups (240-360g) powdered sugar, sifted
• a few drops of vanilla extract