• Preheat the oven to 350°F, and grease and flour a 9-by-13-by-2-inch baking pan, or spray it with baking spray.
  Butter and flour or baking spray for the pan
• In a bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk or stir to blend thoroughly, then set aside.
  2 3/4 cups all-purpose flour | 1 tbsp baking soda | 1 tsp salt | 1 tbsp ground cinnamon | 1 tsp nutmeg
• In a mixing bowl with an electric mixer, beat the eggs until smooth and well blended; add the vegetable oil, granulated sugar, and vanilla extract and beat until smooth. Stir in the shredded carrots and applesauce, then add the dry ingredients, raisins (if using), and 1/2 cup of chopped pecans. Stir by hand until the ingredients are combined.
  4 large eggs | 1/2 cup vegetable oil | 2 cups granulated sugar | 1 tsp vanilla | 3 cups grated carrots | 1 1/2 cups applesauce | 1 cup raisins (optional) | ½ cup chopped pecans
• Spread the batter in the prepared baking pan.
• Transfer the cake to the oven. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a rack.

Make the Cream Cheese Frosting

• In a mixing bowl with an electric mixer, beat the cream cheese and butter together until smooth and creamy. With the mixer on low, gradually beat in 3 1/2 cups of confectioners' sugar, then beat in 1 teaspoon of vanilla extract and a pinch of salt. Spoon the frosting over the cooled cake and spread to cover. Top with the remaining 1/2 cup of chopped pecans.
  8 ounces cream cheese | 4 tbsp butter | 3 1/2 cups confectioners' sugar | 1 tsp vanilla extract | 1 pinch fine salt | ½ cup chopped pecans